Keto Moroccan Chicken
Elevate your weeknight dinners with Keto Moroccan Chicken, a flavorful low-carb dish inspired by North African cuisine. Tender chicken breasts are seared to perfection and simmered with a medley of vibrant vegetables, aromatic spices, and rich chicken broth. Featuring a delightful blend of cumin, coriander, cinnamon, and turmeric, this recipe delivers bold, exotic flavors while staying true to keto-friendly principles. Kalamata olives and a splash of lemon juice add a tangy twist, complemented by a garnish of fresh parsley for a refreshing finish. Ready in just 45 minutes, this one-pan recipe is perfect for busy nights, and pairs beautifully with cauliflower rice for a complete low-carb meal. Indulge in this healthy, nourishing dish that's bursting with spices and Mediterranean flair—ideal for keto enthusiasts and adventurous eaters alike!
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Recipe Information
Ingredients
- 4 whole chicken breasts
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 large onion, chopped
- 2 medium zucchini, chopped
- 1 large red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth
- 0.5 cup kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Preheat a large skillet over medium-high heat and add the olive oil.
Season chicken breasts with salt and black pepper on both sides.
Place the seasoned chicken in the skillet and sear for about 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add the minced garlic and chopped onion. Sauté for about 3 minutes or until the onion is translucent.
Add the chopped zucchini and red bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables are slightly softened.
Stir in the ground cumin, coriander, paprika, cinnamon, and turmeric. Cook for 1-2 minutes until the spices are fragrant.
Pour in the chicken broth and return the chicken breasts to the skillet. Bring to a simmer.
Cover the skillet, reduce the heat to low, and let it simmer for 15 minutes or until the chicken is cooked through and the vegetables are tender.
Add the sliced kalamata olives and lemon juice to the skillet and stir to combine.
Sprinkle the chopped parsley over the chicken dish just before serving for a fresh touch.
Serve the Keto Moroccan Chicken hot, optionally with a side of cauliflower rice to keep it low-carb.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 23.6 g | ||
| Protein | 229.1 g | 458% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2223 mg | 47% | |
*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.
