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!

Steamy chicken and veggies cooking

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:

1. Heat the oil in a large pan over medium heat.
2. 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)
3. 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.
4. Add the chopped zucchini and continue cooking, stirring occasionally.
5. 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.
6. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through.
7. While chicken and veggies are simmering, prepare the couscous according to the box’s directions.

Serve chicken and veggies over couscous. Enjoy!