The exotic flavor combination of ginger, cinnamon and turmeric spice up regular old chicken breasts into a Moroccan treat. Served next to a fresh and slightly sweet salad, this is another great summer meal you have in your back pocket.

We Provide
  • 2, 5 oz Chicken Breasts
  • 1/2 Teaspoon Ginger
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Turmeric
  • ½ Oz. Cilantro
  • 1 Orange
  • 2 Persian Cucumbers
  • 1 Oz. Pistachios
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan with lid
  • Medium Mixing bowl
  • Cutting Board
  • Chefs Knife
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Step 1

Recipe 64 1

Preheat sauté pan with 1 tablespoon olive oil. While the pan heats up combine the spices into one baggie and shake to combine.

Step 2

Recipe 64 2

Season the chicken breasts with salt, pepper, and the spice rub. Once the oil in the pan starts to smoke, reduce heat to medium and add chicken breasts. Cook for 5 minutes on each side.

Step 3

Recipe 64 3

While the chicken cooks, prep the salad. Cut the cucumbers into half length wise and then slice into half moons. Place cut cucumbers into mixing bowl. Roughly chop the cilantro, set aside.

Step 4

Recipe 64 4

Once the chicken has cooked for 5 minutes, flip and continue cooking an additional 5 minutes. While the chicken finishes cooking, roughly chop the pistachios and place on top of cucumbers.

Step 5

Recipe 64 5

Segment the orange and place into bowl. Season with salt, pepper and a drizzle of olive oil and toss to combine. The juice from the orange will season with salad perfectly.

Step 6


Once the chicken is cooked, remove from pan and let rest. While the chicken rests, start plating. Place half of the salad onto a plate, and place chicken next to salad. Top everything with the cilantro.


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