Stainless Steel Baking Sheet (non-toxic)
Buy Now →Moroccan 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
Scale
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).
Find it online: https://homecookedliving.com/moroccan-chicken-nourish-bowl/
