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Moroccan Chicken Bowl

60-MinutesAfricanChicken

Time: 1 hour

Yield: 4 servings

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About

A great lunch should be refreshing, filling, and exciting, getting you ready for the rest of your day. This Moroccan Chicken Bowl certainly checks all the boxes! Juicy, smoky, sweet, and savory Moroccan-style chicken paired with a fresh and bright tomato salad and tangy pickled onions make for electrifyingly-good flavors! With a sweet and sour slaw alongside and a base of garden green arugula, Moroccan Chicken Bowl puts a whole new spin on a healthy lunch. You may never go back to simple sandwiches after trying this meal!

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Ingredients

  • For the chicken:
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • red pepper flakes, optional, to taste
  • 4 chicken breasts, boneless and skinless
  • For the tomato salad:
  • 1 (16-ounce) container cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1 scallion, sliced
  • salt, to taste
  • black pepper, to taste
  • For the slaw:
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 large head red cabbage, cored and shredded
  • For the quick-pickled onions:
  • 2 tablespoons red wine vinegar
  • salt, to taste
  • sugar, to taste
  • 1 small red onion, thinly sliced
  • arugula, to taste, for serving

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -In a large oven-safe skillet, heat the olive oil on the stovetop over medium heat.

Step 3 -Combine the paprika, the cumin, the cinnamon, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper flakes in a bowl.

Step 4 -Rub the spice mixture over both sides of the chicken breasts.

Step 5 -Cook the chicken in the skillet once the oil is shimmering, sautéing until both sides are golden-brown, about 2-3 minutes per side.

Step 6 -Transfer the skillet to the oven and roast the chicken until cooked through, reading 165 degrees F on a meat thermometer, about 9-11 minutes.

Step 7 -While the chicken roasts, in a bowl, toss the cherry tomatoes with the olive oil, the scallions, the extra salt, and the extra black pepper. Set the tomato salad aside.

Step 8 -Transfer the chicken from the oven.

Step 9 -In another bowl, whisk together the cider vinegar, the honey, 1/4 teaspoon of the remaining salt, and 1/4 teaspoon of the remaining black pepper.

Step 10 -Toss the cider vinegar mixture with the cabbage.

Step 11 -Let the slaw sit, tossing occasionally, for at least 10 minutes or in the refrigerator for up to 3 days.

Step 12 -In another bowl, whisk together the red wine vinegar, the sugar, and the extra salt.

Step 13 -Toss the red wine vinegar with the red onion slices. Let the onions pickle, tossing occasionally, for at least 20 minutes, or in the refrigerator for up to 3 days.

Step 14 -In four serving bowls, add the arugula.

Step 15 -Top the arugula evenly with the chicken, the tomato salad, the slaw, and the pickled red onions.

Step 16 -Serve!

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