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Moroccan Lemon Chicken

1 1/2 teaspoons cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper, freshly ground
1 teaspoon kosher salt
1/4 cup olive oil
1/2 cup yellow onions, , 1/4-inch slices
1 cup baby tomatoes
2 cloves garlic, roughly chopped
2 sprigs thyme, fresh
3 sprigs rosemary
1 pound chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
1 lemon, sliced into 4 wedges
1/2 cup olives

In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total). Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
Add the sliced onions, garlic & olives and sauté for 2 minutes, stirring continuously, move to the side of the pan.
Add tomatoes and cook until blistered, about 3 minutes, then transfer to a bowl.
Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme into the pan so the flavor of the herbs infuse into the cooking oil.
Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160F – 165°F.
Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
Remove the chicken from the pan and serve with your favorite sides.

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