I don’t eat a lot of red meat. I don’t have anything against it I love a good cheeseburger. It’s just personal preference. When you’re predominately eating chicken and turkey as your protein sources though, you have to be creative with meal planning to keep things interesting. No one wants to eat grilled chicken and vegetables every. single. night.
Or, maybe you do. I don’t know. I know I don’t…
Enter, Moroccan Chicken.
If you like spice, you’ll love this dish. Moroccan chicken is one of my go-to recipes. I tend to make it about once a month, especially in the colder months. I pour it over a bed of zucchini noodles most of the time, but it also tastes great over rice, cauliflower rice, or even greens.
This Moroccan chicken recipe is gluten and dairy-free, and Whole30 compliant. It’s also great for meal prepping – basically, it’s a win all around!
1 lb of boneless, skinless chicken
3 tbsp of extra virgin olive oil
2 large lemons, juiced
1 tsp ground black pepper
2 tsp salt
4 tsp paprika
1/2 tsp cayenne pepper*
1 tsp turmeric
1 tbsp ground ginger
2 tsp ground cumin
1 tsp dried oregano
- Cut chicken into pieces and place in a bowl; add the EVOO and lemon juice and toss until all the chicken is covered
- In a separate bowl, mix together all dry ingredients, then add to chicken; toss again until chicken is evenly covered
- Cover and place in fridge, ideally for several hours, but can do a shorter length if time doesn’t allow for a long marinade; keep in mind that a longer marinade is better
- Cook the chicken on medium, covered, for 20~ minutes, stirring occasionally
Makes four servings
Recommended: Top with avocado
*Reduce or even omit cayenne to control the spice level; the recipe doesn’t call for much, but a little cayenne goes a long way