RECIPE - Moroccan Spiced Chicken Salad Bowl
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4.8
28 reviews
Excellent
RECIPE - Moroccan Spiced Chicken Salad Bowl
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This Moroccan Chicken salad is there perfect lunch. The chicken is marinated in wonderful moroccan seasoning, whist the sweet tart pomegranate and salty feta round out the dish. Served onto of a bed of couscous with plenty of fresh salad and herbs, this moroccan salad is sure to leave you feeling satisfied.
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Ingredients
For the chicken
- 2 chicken breast
- 1 teaspoon salt
- 2 tablespoon Moroccan spice blend
- 3 tablespoon olive oil
- 3 garlic crushed, cloves
For the couscous
- 1 ½ cup chicken stock
- 1 ¼ cup couscous dried
- ¼ teaspoon paprika
- ¼ teaspoon ground coriander
- 1 tablespoon olive oil
For the salad
- 1 cup pomegranate arils
- 2 cups salad leaves baby
- ¼ cup walnuts toasted
- ⅓ cup feta cheese
- cilantro fresh, aka fresh coriander
- 1 tablespoon extra virgin olive oil
Instructions
Start by marinating the chicken.
- Place the chicken breasts into a large zip lock bag and then take a smooth meat mallet or heavy wooden spoon to lightly bash the breast until it is an even thickness. You are aiming for ½ inch thickness all over.
- Add the salt, sugar, paprika, ground cumin, ground coriander, ground ginger, cinnamon and cayenne pepper (if using) into the ziplock bag.
- Shake the bag to evenly coat the chicken.
- Then add in the olive oil and crushed garlic cloves.
- Squish the chicken and spice mixture together in the bag so the chicken is well coated.
- Then crush in the garlic and give it another good squish.
- Leave the chicken to marinate for at least 30 minutes.
Meanwhile make the couscous.
- Bring the chicken stock to the boil and then add in the paprika, ground coriander and olive oil.
- Remove from the heat and then tip in the couscous.
- Place the lid on and leave off the heat for 10 minutes.
- Once the couscous has been sat for 5 minutes, take a fork and drag the tines over the couscous to loosen the grains.
- Add the fluffed couscous to the serving bowl.
- Arrange the pomegranate arils, crumbled feta, toasted walnuts, baby leaves and fresh coriander on top (or mix it through)
To cook the chicken.
- Get a heavy based fry pan super hot and add a splash of oil.
- Cook the chicken over a medium high heat for 5-6 minutes on each side or until cooked through.
- Slice the chicken across the grain and add it to your buddha bowl.
- Drizzle with the evoo and serve.
Nutrition Information
Show Details
Calories
587kcal
(29%)
Carbohydrates
57g
(19%)
Protein
25g
(50%)
Fat
28g
(43%)
Saturated Fat
5g
(25%)
Cholesterol
49mg
(16%)
Sodium
929mg
(39%)
Potassium
600mg
(13%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
980IU
(20%)
Vitamin C
10.8mg
(12%)
Calcium
105mg
(11%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 57g | 19% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 929mg | 39% |
| Potassium | 600mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
28 reviews
Excellent
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