Moroccan Chicken Pritikin Style
Infused with the vibrant flavors of North African cuisine, Moroccan Chicken Pritikin Style is a heart-healthy and delicious option that doesn't sacrifice taste. This recipe features tender, boneless chicken breasts simmered in a fragrant medley of spices like cumin, cinnamon, turmeric, and paprika, complemented by sweet tomatoes, earthy carrots, and fresh zucchini. A touch of green olives adds briny depth, while lemon juice and chopped fresh herbs provide a zesty finish. Adhering to the low-fat principles of the Pritikin diet, this dish skips oils in favor of water-based sautéing and incorporates low-sodium chicken broth for a guilt-free, nutrient-packed meal. Perfect as a standalone dish or served over whole-grain couscous or quinoa, Moroccan Chicken Pritikin Style is an aromatic and satisfying feast ideal for busy weeknights or healthy entertaining.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1.5 cups low-sodium chicken broth
- 1 can (14 ounces) unsweetened chopped tomatoes
- 1 large carrot, thinly sliced
- 1 medium zucchini, sliced into half-moons
- 0.25 cup green olives, sliced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
Instructions
Place the chicken breasts on a cutting board and trim any excess fat. Season lightly with a pinch of paprika and set aside.
In a large nonstick skillet or Dutch oven, heat 2-3 tablespoons of water over medium heat (avoiding oils or fats in accordance with the Pritikin diet). Add the chopped onion and cook, stirring occasionally, for 5 minutes or until softened. Add a splash of water as needed to prevent sticking.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, ground turmeric, paprika, and cayenne pepper (if using). Cook for an additional minute, stirring constantly, until the spices are fragrant.
Add the low-sodium chicken broth, chopped tomatoes (with their juices), and the thinly sliced carrots to the pan. Stir to combine and bring the mixture to a boil.
Reduce the heat to low and add the chicken breasts into the sauce. Cover with a lid and simmer for 20 minutes, turning the chicken halfway through cooking.
After 20 minutes, add the zucchini slices and sliced green olives to the pan. Stir gently to combine. Simmer uncovered for an additional 10 minutes, or until the zucchini is tender and the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from heat and stir in the lemon juice, fresh parsley, and fresh cilantro.
Serve the Moroccan Chicken hot, either as-is or over a bed of whole-grain couscous, quinoa, or steamed brown rice for a complete meal. Garnish with additional parsley or cilantro if desired.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 27.1 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4032 mg | 86% | |
*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.
