Fresh, chicken breast strips in a spicy Moroccan sauce. Served with vegetables and cilantro lime rice.
- Cook Time 15 mins
- Ingredients 5
- Serves 2 to 4
- Chef Mohini Singh
- 10-12” Non-Stick Frying Pan
- Oven Mitt
Preheat oven to 170°F. Next, heat large skillet over MEDIUM-HIGH and pour 1/2 of olive oil into skillet. Add vegetables and sauté for 2-3 minutes, stirring occasionally.
Add 1/3 cup of water to skillet, cover with lid, and let vegetables steam for 3-4 minutes or until tender. Divide vegetables onto plates, season with Restaurant Blend Seasoning, and place plates in oven to keep warm. Discard remaining water from skillet before moving to Step 3.
Heat skillet over HIGH for 1-2 minutes and add remaining olive oil. Add chicken to skillet, sprinkle with Restaurant Blend Seasoning, and allow chicken to sear undisturbed for 2-3 minutes until one side is brown. Next, stir chicken and continue cooking for additional 2-3 minutes, stirring occasionally.
While chicken is cooking, poke one small hole in center of rice pouch and microwave on HIGH for 2 minutes. CAUTION; Rice pouch will be hot.
Once chicken is cooked thoroughly, reduce heat to MEDIUM, and pour sauce into skillet. Bring sauce to low simmer for approximatley 1 minute and stir chicken to coat it with sauce.
Carefully remove plates from oven and portion rice onto plates with vegetables. Then portion chicken onto plates and cover with remaining sauce from skillet. CAUTION: Plates will be hot. Handle with oven mitt.