menu choices

One of the many menu choices I have enjoyed during my attempts to lose weight is found on the South beach diet website.

Moroccan Lemon Chicken With Summer Squash and Green Olives (Phase 1)
Description
While the ingredient list for this recipe may seem long, it largely features common pantry spices. When combined, these spices make up a version of ras al-hanut, an intriguing blend that is widely used on Moroccan-style meats and fish. If you prefer, look for prepared ras al-hanut or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra-virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a rich, exotic taste.
Cooking tip: Use cutlets in place of chicken breasts if you want to avoid the pounding step. Turkey cutlets can also be used.
Prep time: 20 minutes
Cook time: 25 minutes
Makes 4 servings
Ingredients
4 (6-ounce) boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon allspice
1/4 teaspoon salt
1/8 teaspoon cayenne
1 lemon
4 teaspoons extra-virgin olive oil
1 small onion, thinly sliced
3/4 pound summer squash, thinly sliced crosswise
1/3 cup pitted green olives
2 tablespoons water
2 tablespoons chopped parsley
Instructions
Pound chicken breasts between two sheets of waxed paper to 1/4" 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 tablespoon juice from lemon and add to spice mixture. Add 3 teaspoons 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 teaspoon oil to the skillet and return to medium-high heat. Add onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tablespoons water. Season lightly with additional salt and pepper; stir well. Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.
Nutritional information
Per serving:
264 calories
8 g fat (1 g sat)
6 g carbohydrate
41 g protein
2 g fiber
314 mg sodium

This recipe was cut and pasted directly from the south beach diet website, it is an explosion of flavor, very good eating, and exotic. Not something you would expect from "Diet food"