Moroccan Chicken Bowl

 

Moroccan Chicken Bowl

 

A Moroccan Chicken Bowl is a vibrant, healthy dish featuring spiced chook, colorful veggies, and a fluffy grain base, completed with a tangy, creamy dressing. Perfect for lunch, dinner, or meal prep, it combines warm temperature, spice, and freshness in each bite.

Ingredients (Serves 2–three)

Chicken & Spices:

2 bird breasts or thighs

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

½ tsp cinnamon

½ tsp turmeric

Salt and pepper to flavor

1–2 tbsp olive oil

1 clove garlic, minced

Grain Base:

1 cup couscous, quinoa, or rice

1 ½ cups water or broth

Pinch of salt

Vegetables & Toppings:

1 small zucchini, diced

1 red bell pepper, diced

1 carrot, julienned

½ cup chickpeas, tired and rinsed

Fresh cilantro or parsley, chopped

Lemon wedges

Optional: roasted almonds or pumpkin seeds

Dressing:

2 tbsp Greek yogurt or tahini

 Juice of 1 lemon

1 tsp harissa or smoked paprika (optional for spice)

Salt to taste

Instructions

1. Prepare the Grain:

Bring water or broth to a boil. Stir in couscous, quinoa, or rice, cover, and cast off from warmness. Let it sit 5–10 mins till fluffy.

2. Season the Chicken:

Mix cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Rub the spice aggregate and minced garlic over the chook.

3. Cook the Chicken:

Heat olive oil in a pan over medium warmness. Cook chicken five–7 mins according to aspect until fully cooked.

4. Sauté Vegetables:

In the identical pan, sauté zucchini, bell pepper, carrot, and chickpeas for five–7 mins. Vegetables have to be soft but slightly crisp. Season gently with salt, pepper, and a pinch of cumin.

5. Make the Dressing:

Whisk Greek yogurt or tahini with lemon juice, harissa (if the use of), and salt until smooth. Adjust seasoning to taste.

6. Assemble the Bowl:

Start with the grain base.

Add sautéed veggies.

Top with sliced chook.

Garnish with chopped cilantro or parsley and roasted nuts/seeds.

Drizzle the dressing over the pinnacle and serve with a lemon wedge.

Tips & Variations

Protein Options: Use fowl thighs for juicier meat, or replacement with tofu or chickpeas for a vegetarian model.

Grain Choices: Couscous chefs fastest, quinoa adds more protein, and rice gives a heartier texture.

Vegetables: Feel unfastened to include roasted candy potatoes, eggplant, or spinach for range.

 Make Ahead: Cook the grains, chook, and vegetables earlier. Store one after the other and assemble simply before ingesting to keep the whole lot clean.

Spice Level: Adjust paprika, harissa, or cayenne pepper according to your choice for warmth.

This Moroccan Chicken Bowl is nutrient-wealthy, colorful, and full of flavor. The warm spices supplement the fresh vegetables and tangy dressing, growing a balanced meal that satisfies both the palate and the eye. It’s a great dish for busy weekdays or informal gatherings.