For the Base:
- Arugulato taste
For the Moroccan Chicken:
- 1 tsp Sweet paprika
- ½ tsp Cuminground
- ½ tsp Cinnamonground
- ¼ tsp Salt
- ¼ tsp Black pepper
- pinch Red pepper flakes
- 4 (5-ounce) Chicken Breastboneless skinless
- 1 tbsp Olive oil
For the Tomato Salad:
- 1 pt Cherry tomatoeshalved
- 1 tbsp Olive oil
- 1 Scallionssliced
- pinch Salt
- pinch Black pepper
For the Slaw:
- 1 tbsp Cider vinegar
- 2 tbsp Honey
- ¼ tsp Salt
- ¼ tsp Black pepper
- ½ head Red cabbagelarge , cored and shredded
For Pickled Onions:
- 1 tbsp Red wine vinegar
- pinch Salt
- pinch Sugar
- 1 Red onionsmall , thinly sliced
Moroccan Chicken Bowl
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:
Steps to make Moroccan Chicken Bowl
1 | Prepare pickled onions | 20 |
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. | ||
2 | Prepare slaw | 10 |
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. | ||
3 | Season chicken | 2 |
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. | ||
4 | Sear chicken | 2 |
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. | ||
5 | Bake chicken | 10 |
Cook in the preheated oven at 425 °F for about 9-11 minutes until cooked through and roasted. | ||
6 | Assemble bowls | 3 |
In 4 serving bowls, divide some arugula, the cooked and sliced breasts, tomato salad, sweet and tangy slaw and pickled onions, in each. | ||
7 | Serve | |
Serve as is, and enjoy! | ||
Write your own review
Recipe Reviews
Fantastic it goes well with everything I even tried it in a wrap just like the video showed.
Try adding some sundried tomatoes to this and i gurantee you you wont regret it it adds a lot of more juicy flavours and taste good with the chicken and onions.
Dabbed a bit of hot sauce on top and the taste was FIRE
Spicy is my middle name! can't wait to try this out when i get home it looks delish.
Nearly burned my tongue off with this one so going to add lets spicy mixture next time
This was sooo good just amazing
Better than the tandoori chicken with peanut sauce..thank god that one was so freaking weird and the peanut taste was not all my thing, this atleast has a bunch of flavors and a more colorful appearance.
Obsessing over the flavors in this meal very yummy and good idea.
Mouth watering delicious meal you have here thanks so much
Wonderful meal had it for lunch yesterday at work very filling and tasty.
Perefction in a single dish couldn't ask for anything more nor would I want to!
Good but not my type of meal.
Really good with some squeezed lemon on the top too and even sundried tomatos.
Chicken bowls are my favorite they are so filling and simple to make, thanks for sharing it.
I love Moroccan meals!