Moroccan Spiced Chicken Skillet

Tender chicken and hearty chickpeas simmered in a rich, aromatic Moroccan-inspired sauce with green beans, served over fluffy quinoa.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Moroccan
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• quick
• savory
• spicy
• healthy
• stir-fry
• comfort food

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 can chickpeas (rinsed and drained)
• 1 cup chicken broth (low sodium)
• 1 green beans
• 2 tablespoon lime juice
• 0.25 cup fresh cilantro (chopped)
• 1.5 cup quinoa (uncooked)

Instructions

1. Cook the quinoa according to package directions, setting aside once done.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes and cook for 5-7 minutes until lightly browned. Remove chicken and set aside.
3. Add the chopped yellow onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic, ground cumin, smoked paprika, ground cinnamon, and salt. Cook for 1 minute until fragrant.
4. Stir in the rinsed and drained chickpeas, chicken broth, and fresh or frozen green beans. Bring to a simmer.
5. Return the chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until chicken is cooked through and green beans are tender-crisp.
6. Remove from heat, stir in the fresh lime juice and chopped fresh cilantro. Serve hot over the cooked quinoa.

Notes

Serve with a dollop of plain Greek yogurt or a sprinkle of toasted slivered almonds for added texture and creaminess, if desired. You can add a pinch of cayenne pepper for extra heat.

Nutrition (per serving)

• Calories: 450
• Protein: 40.5 g
• Carbohydrates: 44.8 g
• Fat: 12.1 g
• Fiber: 8.5 g
• Sodium: 490 mg
• Saturated Fat: 2.2 g
• Sugar: 5.1 g
• Cholesterol: 78 mg