North African Spiced Chicken with Spring Vegetables
Ingredients
- 2 tablespoons extra-virgin olive oil, divided use
- 1 medium onion, sliced
- 4 garlic cloves, minced
- 1 tablespoon lemon zest
- 1½ tablespoons ras al hanout*
- 4 tablespoons chopped fresh parsley, divided use
- 6 boneless skinless chicken breasts (about 4-5 ounces each)
- Sea salt and black pepper, to taste
- 2 cups fat-free, reduced sodium, gluten-free chicken broth
- 1 (12-ounce) package frozen artichokes
- 1 large fennel bulb, thinly sliced
- 1 cup baby carrots, sliced in half lengthwise
- ¼ pound green olives, sliced in half
Instructions
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