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My husband and I eat nourish bowls several times a week. I really should start posting them more often! Honestly, they’re just typically very simple using what we have in the refrigerator. So they’re not usually super exciting…. BUT this one is! This Moroccan Chicken Nourish Bowl is what dreams are made of. I love a good Moroccan-inspired dish, and this bowl is complimented perfectly by this Creamy Lemon Yogurt Sauce on top. Whip this up for the week ahead and you’ll be thanking yourself later!
Ingredients
Quinoa – For the base. Sub rice or lentils if you want!
Chicken – I used boneless, skinless chicken breast, but you can also use thighs or tenderloins.
Baby potatoes – Feel free to sub diced sweet potatoes, butternut squash, etc.
Broccoli – Feel free to sub any other veggie.
Savory Moroccan spice mix – See this post for my homemade recipe. Otherwise, you can follow the instructions on the notes section of the recipe card for an simple version for the recipe.
Garlic powder, salt, black pepper, ground allspice – For extra flavor.
Method
- Preheat the oven to 400ºF and line two baking sheets with parchment paper.
- Prepare the baby potatoes: Cut them into about 1/2″ pieces for faster baking. Toss them in some olive oil and 1/2 tsp moroccan spice mix, 1/2 tsp garlic powder, a dash of ground allspice, 1/4 tsp salt, and fresh cracked black pepper to taste. Line on the baking sheet and place in the oven about 15 minutes before you put the chicken in the oven (if you sub sweet potato for the baby potatoes, then you can place in the oven at the same time as the chicken).
- Prepare the chicken: Toss in some olive oil, 1 1/2 tsp moroccan spice mix, and 1/2 tsp salt (more to taste). Place in the center of a baking sheet (separate from the potatoes). Set aside.
- Prepare the broccoli: Cut into 1 1/2″ pieces and toss in olive oil, 3/4 tsp garlic powder, 1/4 tsp salt, and fresh cracked black pepper. Place the broccoli on the same baking sheet as the chicken, forming it around the chicken in an even layer.
- After the baby potatoes have cooked for about 15 minutes, add the chicken and broccoli pan to the oven. Bake for 25-35 minutes, until the chicken is 165ºF in the center. If the baby potatoes end up being done before the chicken and broccoli, simply just remove them from the oven and keep them covered until serving.
- Prepare the quinoa: Follow package instructions to make about 3 cups of quinoa, or as much as you find suitable for 4 people. I highly recommend cooking it in broth for best flavor!
- To serve: Layer quinoa on the bottom of a bowl and add the chicken, broccoli, and potatoes on top. Add toppings of choice, such as sliced green onion, chopped parsley, crumbled feta cheese, or this easy Lemon Garlic Sauce.
Modifications
- Although I recommend using this Savory Moroccan Spice Blend (it’s so easy to homemake and great to have on hand!), you can also just sub for each individual spice. Read the notes of the recipe card to see how.
- Sub the baby potatoes for diced sweet potatoes if desired. If you do this, then place them in the oven at the same time as the chicken (rather than 15 minutes before like the baby potatoes). You will still cut them into small 1/2” pieces.
- Sub any veggie for the broccoli if you want, but be sure it will cook properly, or adjust cooking time for it if needed.
- Use whatever toppings you want! I used sliced green onion, chopped parsley, and this delicious Lemon Garlic Sauce. I also would highly recommend adding crumbled feta on top!
Other recipes you’ll love
Moroccan Chicken & Veggies w/Lemon Garlic Sauce
Coconut Curry Chicken & Veggies
I hope you love this Moroccan Chicken Nourish Bowl! Please be sure to leave a comment and a review. Your support means so much to me, and it allows me to continue creating content for you. Thank you!
PrintMoroccan Chicken Nourish Bowl
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: lunch, dinner
- Method: Oven
- Cuisine: Moroccan
Ingredients
3 cups cooked quinoa
1 1/2 lbs boneless, skinless chicken breast
1 lb baby potatoes, cut into sixths (about 1/2″ pieces) read notes if subbing sweet potato
4–5 cups broccoli florets, cut into 1.5” pieces
2 tsp Savory Moroccan Spice Mix, divided see notes for alternative
1 tsp granulated garlic
1 tsp salt, divided, more to taste
Dash of ground allspice
Fresh cracked black pepper
Toppings
Lemon Garlic Sauce, crumbled feta cheese, chopped parsley, sliced green onion, etc.
Instructions
- Preheat the oven to 400ºF and line two baking sheets with parchment paper.
- Prepare the baby potatoes: Cut them into about 1/2″ pieces for faster baking. Toss them in some olive oil and 1/2 tsp moroccan spice mix, 1/2 tsp garlic powder, a dash of ground allspice, 1/4 tsp salt, and fresh cracked black pepper to taste. Line on the baking sheet and place in the oven about 15 minutes before you put the chicken in the oven (if you sub sweet potato for the baby potatoes, then you can place in the oven at the same time as the chicken, but still cut into 1/2″ cubes).
- Prepare the chicken: Toss in some olive oil, 1 1/2 tsp moroccan spice mix, and 1/2 tsp salt (more to taste). Place in the center of a baking sheet (separate from the potatoes). Set aside.
- Prepare the broccoli: Cut into 1 1/2″ pieces and toss in olive oil, 3/4 tsp garlic powder, 1/4 tsp salt, and fresh cracked black pepper. Place the broccoli on the same baking sheet as the chicken, forming it around the chicken in an even layer.
- After the baby potatoes have cooked for about 15 minutes, add the chicken and broccoli pan to the oven. Bake for 25-35 minutes, until the chicken is 165ºF in the center. If the baby potatoes end up being done before the chicken and broccoli, simply just remove them from the oven and keep them covered until serving.
- Prepare the quinoa: Follow package instructions to make about 3 cups of quinoa, or as much as you find suitable for 4 people. I highly recommend cooking it in broth for best flavor!
- To serve: Layer quinoa on the bottom of a bowl and add the chicken, broccoli, and potatoes on top. Add toppings of choice, such as sliced green onion, chopped parsley, crumbled feta cheese, or this easy Lemon Garlic Sauce.
Notes
Although I recommend making this Savory Moroccan Spice Mix, you can also do this instead:
For the potatoes, use 1/4 scant tsp cumin, 1/4 scant tsp turmeric, 1/8 tsp cinnamon, 1/8 tsp garlic, and a dash of cayenne and black pepper. You will also add garlic powder, allspice, and salt, read the instructions.
For the chicken, use 1/2 tsp cumin, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/8 tsp garlic, 1/8 tsp black pepper, and a dash of cayenne pepper to taste. You will also add salt to the chicken as well, read the instructions.
For the baby potatoes, keep in mind that they take a bit longer to cook than the chicken. Also be sure to cut them into small 1/2″ pieces. I like for mine to be nice and golden / crisp on the outside, so I placed them in the oven about 15 minutes before the chicken. However, if you are subbing sweet potatoes, then you can place those in the oven at the same time as the chicken because they cook faster than the baby potatoes (be sure it’s about 1/2″ cubes).
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