As a result of being gluten-free and having more than my share of food allergies, I tend to eat a lot of chicken and rice, so finding a new way to serve it is a plus. I’ve now made this recipe twice, and it’s a keeper! It was even a success when I served it to several wheat-eating friends who don’t have food allergies, which seems a good sign.
- 4 boneless, skinless chicken breasts
- Olive oil (a couple tablespoons; depends on how much sauce you’d like to have)
- 1/2 a small zucchini, chopped (optional)
- 2 medium onions, chopped
- 4 teaspoons Moroccan seasoning (I used the McCormick© blend, but you can also find tons of recipes for Moroccan seasoning mixes online)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoon honey (or 1.5 tablespoons Wax Orchards’ Fruit Sweet©; a sweetener made out of fruit juice that’s supposed to be diabetic friendly)
- 1/2 cup golden raisins
- Fresh cilantro, chopped (however much you like)
- Slice chicken (both horizontally and vertically) into small strips. Add olive oil, chicken, zucchini, and onions to pan. Cook on a medium to high heat until the chicken is fully cooked and the vegetables are soft.
- Mix Moroccan seasoning, salt, and garlic powder in a small bowl. Then, add to the chicken and stir. If the seasoning is sticking to the bottom of the pan or there doesn’t seem to be enough sauce, add more olive oil.
- Stir in honey/Fruit Sweet©. If the sauce seems too thick, add a little water.
- Stir in golden raisins.
- Top with fresh cilantro, then serve warm over rice (I recommend basmati). And enjoy!
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