Moroccan Baked or Grilled Meat

Click to enlarge
Click to enlarge

This is a delightfully exotic spice blend for beef, lamb, pork, fish or chicken.  The meat can be either baked or grilled over charcoal for an even better flavor.  This is an Induction friendly recipe.


1 lb. chicken breasts or thighs, deboned

3 T. olive oil

1 T. Moroccan spice blend:

6 T. your favorite low-carb BBQ sauce + 3 T. water

Dash salt

DIRECTIONS:   Preheat oven to 400º.  Slice deboned chicken breasts laterally on an angle to form 2 thinner pieces.  If using thighs, slit with knife so you will be able to spread the meat out as flat as possible.  Place oil in baking sheet.  Dip each piece of chicken into oil to coat  boat sides.  Sprinkle the spice blend and salt over all meat surfaces.  Lay coated chicken as flatly as possible onto oiled pan.   Pop into 400º oven for about 20-30 minutes.  Baste with sauce several times during cooking.  Time will slightly vary depend on thickness of meat and the oven.   If grilling, cook as you normally would the particular meat you are doing, basting with sauce several times during grilling.  Serve with a green salad topped with tahini dressing or roasted/grilled veggies of your choice.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

306 calories

19 g  fat

3.1 g carbs, .95 g  fiber, 2.25 g NET CARBS

33.7 g  protein

42% RDA Vitamin B6, 30% iron, 102 % niacin, 34% phosphorous, 275 mg potassium and 50 % selenium.

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