Moroccan Chicken and Summer Squash Salad
Elevate your weeknight dinner game with this vibrant Moroccan Chicken and Summer Squash Salad, a flavorful medley of spiced chicken, roasted summer squash, and fresh mixed greens. Infused with the warm, smoky aromas of cumin, coriander, paprika, and cinnamon, the tender chicken thighs are perfectly complemented by the caramelized sweetness of golden roasted zucchini or yellow squash. A bright citrus vinaigrette made with fresh lemon juice and honey ties everything together, while fresh parsley and mint add a final pop of herbal freshness. This quick and easy recipe, ready in under 45 minutes, is a healthy, gluten-free meal that's as satisfying as it is delicious. Perfect for summer lunches, light dinners, or impressing guests at your next gathering!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 tablespoons olive oil
- 2 pieces medium summer squash (yellow or zucchini)
- 5 cups mixed greens
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
Instructions
In a small bowl, mix the ground cumin, ground coriander, paprika, ground cinnamon, salt, and ground black pepper to create a spice rub.
Rub the chicken thighs with 2 tablespoons of olive oil and evenly coat them with the spice mixture.
Heat a large skillet over medium-high heat and cook the chicken thighs for 5-6 minutes per side or until they are fully cooked with an internal temperature of 165°F (75°C). Remove from the skillet and let the chicken rest for 5 minutes before slicing into strips.
Meanwhile, preheat the oven to 400°F (200°C). Slice the summer squash into 1/4-inch thick rounds.
Toss the squash slices with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them out on a baking sheet in a single layer. Roast for 15-20 minutes, flipping halfway through, until tender and slightly golden brown.
While the chicken and squash cool, prepare the citrus vinaigrette in a small bowl by whisking together the remaining 1 tablespoon of olive oil, fresh lemon juice, honey, and a pinch of salt and pepper until emulsified.
In a large serving bowl, combine the mixed greens, roasted squash, and sliced chicken. Drizzle with the citrus vinaigrette and toss gently to coat.
Top the salad with freshly chopped parsley and mint for a burst of freshness. Serve immediately and enjoy!
Nutrition Facts
Calories |
1514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2819 mg | 123% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 17.9 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 358 mg | 28% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2927 mg | 62% | |
*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.
