This Moroccan Chicken Bowl is a healthy and nutritious lunchtime salad that is flavorsome and filling and does the job, whether it be in an office or a work from home environment! With an arugula salad base, topped with Moroccan spiced chicken breasts, a cherry tomato and scallion salad, a sweet and tangy cabbage slaw and some homemade pickled onions. Each topping works on it’s own and together they compliment so well.
To make Moroccan Chicken Bowl, you will need the following ingredients:
In a small mixing bowl, whisk 1 tablespoon of red wine vinegar, a pinch of salt, a pinch of sugar together until combined then add a small, thinly sliced red onion. Set aside for about 20 minutes, tossing a few times, to marinate, or refrigerate for up to 3 days.
In another bowl, whisk 1 tablespoon of cider vinegar, 2 tablespoons of honey, ¼ teaspoon of salt, ¼ teaspoon of pepper together, until combined then add ½ head of cored and shredded red cabbage. Set aside for about 10 minutes, tossing a few times, to marinate, or refrigerate for up to 3 days.
In a small bowl, combine 1 teaspoon of sweet paprika, ½ teaspoon of ground cumin, ½ teaspoon of cinnamon, ¼ teaspoon of salt, ¼ teaspoon of pepper, and pinch of red pepper flakes then rub into 4 chicken breasts.
In a large skillet on medium heat, heat 1 tablespoon of olive oil and add the seasoned chicken breasts. Sear for about 2-3 minutes per side then transfer to the oven.
Cook in the preheated oven at 425 °F for about 9-11 minutes until cooked through and roasted.
In 4 serving bowls, divide some arugula, the cooked and sliced breasts, tomato salad, sweet and tangy slaw and pickled onions, in each.
Serve as is, and enjoy!
This Moroccan Chicken Bowl is hearty and healthy and full of so many wonderful flavors that just come together so well to fill the lunchtime meal. Do you love salad bowls? Share some of your other bowl ideas with us online and use our hashtag #cookmerecipes!
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