Hot Moroccan Chicken Salad
Bursting with warm, exotic flavors, this Hot Moroccan Chicken Salad is a vibrant fusion of spices, crisp vegetables, and zesty citrus notes. Juicy roasted chicken, seasoned with a fragrant blend of cumin, paprika, cinnamon, and garlic, pairs perfectly with tender, caramelized zucchini, red bell pepper, and red onion. Tossed together with fresh salad greens, chopped herbs like parsley and cilantro, and a drizzle of sweet and tangy citrus dressing made with orange, lemon, and honey, this dish is as refreshing as it is satisfying. Finished with toasted almonds and jewel-like pomegranate seeds for crunch and a pop of color, this stunning salad is a wholesome, gluten-free meal perfect for lunch or dinner. Ready in just 35 minutes, this recipe is a delightful way to bring the bold, aromatic taste of Moroccan cuisine to your table!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large (sliced) red bell pepper
- 1 large (sliced) zucchini
- 1 medium (sliced) red onion
- 4 cups mixed salad greens
- 2 tablespoons (chopped) fresh parsley
- 2 tablespoons (chopped) fresh cilantro
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.25 teaspoons ground turmeric
- 2 tablespoons (toasted) sliced almonds
- 0.25 cups pomegranate seeds
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small bowl, mix together the cumin, paprika, cinnamon, garlic powder, salt, and black pepper.
Rub 1 tablespoon of olive oil on the chicken breasts, then sprinkle half of the spice mixture on both sides of the chicken.
Place the chicken on the baking sheet and roast for 20 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the oven and allow to rest for 5 minutes before slicing.
While the chicken is baking, prepare the vegetables. Toss the sliced red bell pepper, zucchini, and red onion with 1 tablespoon of olive oil and the remaining spice mixture.
Spread the seasoned vegetables on another baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly charred.
In a small bowl, whisk together the orange juice, lemon juice, honey, turmeric, and the remaining tablespoon of olive oil to make the dressing.
In a large salad bowl, combine the mixed greens, roasted vegetables, freshly chopped parsley, and cilantro.
Top the salad with the sliced chicken, toasted almonds, and pomegranate seeds.
Drizzle the citrus dressing over the salad, toss gently, and serve immediately.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 577 mg | 25% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.3 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 796 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
