Did I get your attention with “healthy and easy”? Because honestly, this recipe is SO easy, and SO healthy – I don’t make it enough!
A few years ago, my friend Ali shard this recipe with me from Men’s Health and I’ve been making it ever since, with a few modifications. It’d been a while since I last made it so I decided to make it for dinner Monday night. It was perfect – B loved it AND there was enough for leftovers for lunch!
Healthy & Easy Moroccan Chicken
Here’s what you need (serves 2):
- 4 chicken tenderloins or 2 chicken thighs
- 1 zucchini, cut into cubes
- 1 can (16 oz) chickpeas
- 1 can (14.5 oz) diced tomatoes (or two large fresh tomatoes, diced)
- 1/2 Tbsp olive oil
- Salt and pepper to taste
- 1/2 - 1 tsp cayenne pepper*
- 2-3 tsp ground cumin
- 2-3 tsp paprika
- box of couscous (I use Near East Parmesan)
Here’s what you do:
- Heat the oil in a large pan over medium heat.
- Season the chicken with 1 tsp of paprika, 1 tsp of cumin, and salt and pepper. *If you like your chicken particularly spicy, feel free to sprinkle with some of the cayenne pepper as well at this point. (UPDATE: Thanks Estivator for asking for further clarification on the cayenne pepper)
- Place chicken in the pan and brown each side- probably like 3 minutes on each side. Doesn’t need to be fully cooked at this point.
- Add the chopped zucchini and continue cooking, stirring occasionally.
- When the zucchini has lightly browned, add chickpeas, canned or fresh tomatoes, cayenne pepper and some more cumin and paprika. I like to also add about half of the juice from the canned chickpeas.
- Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
- While chicken and veggies are simmering, prepare the couscous according to the box’s directions.
Serve chicken and veggies over couscous. Enjoy!