Moroccan roasted chicken with sweet onion

Chicken is the star of this dish and a heart-smart protein too!

Ingredients

1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground paprika
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/8 teaspoon crushed red pepper flakes
4 chicken breast halves (about 1 pound)
1 tablespoon canola oil
nonstick cooking spray
2 medium onions, sliced and cut again into halves
1/8 teaspoon salt
2 teaspoons honey

Directions

1. Preheat oven to 350 F.
2. In a large zip-close bag, combine first seven ingredients. Shake until well-combined. Add chicken and shake until well-coated. Set aside (at room temperature) for 30 minutes.
3. In a large oven-proof skillet, heat oil over medium heat. Add chicken and cook for 6 minutes. Flip chicken and cook for 4 minutes. Transfer to a plate and cover with foil.
4. Spray the skillet with nonstick cooking spray. Add onion slices and cook until lightly browned. Add chicken, sprinkle with salt and drizzle with honey. Transfer to the oven and bake for 15 to 20 minutes or until chicken reaches an internal temperature of 165 F. Enjoy warm. 

Makes 4 servings  

Carb choices per serving: 1/2