Moroccan Protein Bowl

Updated: Oct 19

Prep Time: 15 min - Cook Time: 25 min - Total Time: 40 min

Ingredients

Chicken:

  • 2-3 chicken breasts, sliced

  • 2 tbsp Healthy U Moroccan Seasoning

Alternative to Healthy U Moroccan Seasoning

2 tbsp brown sugar

2 tsp paprika

2 tsp ground cumin

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt & black pepper

½ tsp cayenne

  • 1-2 tbsp oil

  • 1/2 tsp salt

Moroccan Chickpeas Croutons:

  • 1 can (15 ounces) chickpeas, rinsed and drained

  • 2 tbsp Healthy U Moroccan Seasoning

  • 1-2 tbsp oil

  • 1/2 tsp salt

Salad:

  • 1 tbsp oil

  • 1/2 tsp salt

  • 1 bunch kale, de-stemmed, finely chopped

  • 4-6 carrots, grated

  • 1 apple, cubed

  • 1 cup grapes, quartered

  • 1/2 cup fresh mint, chopped

  • 1/4 red onion, finely chopped

  • 3/4 cup slivered almonds, toasted

  • Optional: Cauliflower rice

Salad Dressing:

  • Zest from 1 lemon

  • Juice from 1 lemon

  • 1/4 cup freshly squeezed orange juice

  • 3/4 tsp salt

  • 1/4 tsp cinnamon

  • 1/4 cup oil

  • Optional: 1 tbsp of honey


Instructions

Chicken:

  1. Preheat your oven to 400 F.

  2. Place your cubed chicken breast in a large bowl. Add in oil, Moroccan spice and salt to the chicken bowl. Mix chicken so the seasoning is will combined.

  3. Pour the chicken into a baking pan (9'' x 9'') lined with parchment paper or coated with oil.

  4. Put the chicken in the oven and bake for ~15 min.

  5. Flip chicken and place back into the oven for ~5 min and sizzling + crispy on top. The internal temperature should reach 165 F.

  6. Let the chicken rest for 10-15 min.

Chickpeas:

  1. Drained the can of chickpeas and dry them off with a clean towel.

  2. Transfer chickpeas to a large bowl. Add Moroccan spice, oil and salt. Mix so chickpeas are well coated.

  3. Lie them spread out on a parchment lined or oil coated baking sheet.

  4. Place them in the oven for ~20 min.

Salad:

  1. Add oil and salt. Massage and blend this into the kale. (This makes it more tender and brings out a nice flavour.)

  2. Add the kale to a large bowl.

  3. Throw in the grated carrots, grapes and apple slices.

  4. Sprinkle mint, onion and almonds on top of the salad.

  5. Toss the salad to mix the ingredients.

  6. Layer slices of baked chicken on top.

Dressing:

  1. Combine salad dressing ingredients in a bowl and mix well.

  2. Drizzle on top of salad when serving!

Tips:
  • This meal contains 15-20 g of protein per 1 medium bowl serving.

  • Chickpeas, hemp seeds, and silvered almonds are a great vegan choice for protein.

  • For kale, cutting it thinner can help make it more easy to chew and swallow as it is a thick leafy green!

  • Carrots are a great source of beta carotene - great for your eye health and rich in antioxidants.

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