Slather tender chicken breasts with a spiced glaze, grill to perfection, and serve with Israeli couscous for a nice change of pace. The glaze gives lots of flavor without being too spicy, and is so quick to prepare! Toss leftover chicken in salads, or slice and tuck into wraps for lunch with lettuce and tomatoes. Moroccan Chicken
Adapted from Canadian Living Cooks
Photo copyright Karen Humphrey
1 tsp orange juice
2 tbsp olive oil
1 tbsp honey
¾ tsp cumin, coriander
¼ tsp salt
½ tsp cinnamon
½ tsp paprika
½ tsp oregano
¼ tsp pepper
4 boneless, skinless chicken breasts
Between 2 sheets of waxed paper, pound the chicken breasts until they are ½ inch thick. Set them on a foil lined broiling pan. Set aside. In a small bowl, stir together the orange juice, olive oil, honey, cumin, coriander, salt, cinnamon, paprika, oregano, and pepper. Slather some of the mixture on the chicken breasts and broil for about 15 minutes, turning and brushing with more glaze halfway through. Cook the chicken until no longer pink inside.
