SB MOROCCAN LEMON CHICKEN WITH SUMMER SQUASH AND GREEN OLIVES

Steps:

• Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick. In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt and cayenne. Finely grate zest from lemon into spice mixture. Squeeze 1 tblsp juice from lemon and add to spice mixture. Add 3 tsp of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm. Add remaining 1 tsp oil to the skillet and return to medium-high heat. Add reserved onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tblsp water. Season lightly with additional minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.