Photo: Justin Walker; Styling: Carla Gonzalez-Hart
Hands-on Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Heat a large ovenproof skillet over medium-low heat. Add olive oil to pan; swirl to coat. Add ras el hanout to pan; cook 3 minutes or until toasted, stirring frequently. Combine spice mixture and chicken breast halves in a large zip-top bag; seal and shake well to coat chicken. Marinate chicken at room temperature 10 minutes. Remove chicken from bag. Sprinkle chicken with 1/4 teaspoon kosher salt. Preheat oven to 350°. Heat skillet over medium-high heat; lightly coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 1 minute. Remove chicken from pan. Add butter to pan; swirl to coat. Add onion and 1/4 teaspoon kosher salt; sauté 2 minutes or until onion starts to brown. Return chicken to pan; drizzle chicken mixture with honey. Place pan in oven; bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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