Moroccan Spiced Chicken

Some of you may have noticed that I haven't been posting that much recently. And some of you (ehem, those closer to me) have made a point of calling me out on it -- no hard feelings, I actually appreciate it, it pushes me to do more. With my new baby (how long can I still say I have a newborn for, and use it as an excuse?) mixed with my efforts to try and drop this baby weight, meals have been kept fairly simple and healthy lately. But healthy and simple does not mean they have to be tasteless, so, while I may not be making my most exciting meals some nights, I figured why not share; who can't use some ideas for a simple, balanced meal once and a while?

Tonight's dinner was really easy to make, and it was delicious. I actually prepped most of it the night before (double win) so when it came to tonight, all I had to do was make some quinoa, season it, and cook my already prepped cauliflower and marinated chicken.

Moroccan Spiced Chicken Breast


1-1/2 to 1-3/4 pounds boneless skinless chicken breasts (I like the thinly cut style)

4 Tbsp extra virgin olive oil

1 teaspoon salt

5 garlic cloves, minced

2 teaspoons paprika

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon ground ginger

1/4 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper



Mix all ingredients except chicken together in a small bowl to form a paste

Place thin (or pounded) chicken breasts inside 1 gallon zip-lock bag

Add paste to the chicken, press air out and seal shut. Massage the rub into the breasts until evenly coated

Refrigerate and let the chicken marinate for 5-6 hours, or overnight


Heat cast iron skillet to medium high, spray or lightly coat with olive oil (love my Le Creuset Grill Pan)

Cook chicken through (about 3 minutes per side. Do not overcook).

Serve: Over rice, couscous or quinoa.

Paired Wine: Elvi Herenza Rijoja