Moroccan Chicken and Rice Bowl
Juicy grilled thighs and whole grains make up the base of this healthy Moroccan inspired chicken rice bowl which is tossed with greens and tomatoes, then drizzled with a spicy cilantro chermoula sauce.
Servings 4
Calories 625kcal
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breast or thighs
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1/4 tsp cinnamon
- 1 tsp kosher salt
- 1/4 tsp black pepper
Chermoula Sauce
- 1/2 cup packed cilantro leaves
- 1/2 cup packed parsley leaves
- 1 clove garlic
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tbsp lemon juice
- 3-4 tbsp olive oil
- kosher salt and black pepper, to taste
Salad Bowl
- 1 cup long grain brown rice, such as basmati or jasmine
- 2 tbsp olive oil, divided - for rice and onion
- 1 white onion, sliced
- 2 cups grape or cherry tomatoes, cut in half
- 1/2 cup slivered almonds
- 1 cup pitted green olives
- 6-8 cups salad greens, such as spinach, kale, or lettuce mix
Instructions
Chicken
- If using breasts cut them in half lengthwise to make two thin pieces from each. Thighs you can use as is.
- Mix together all the spices for the rub and rub the meat all over. Let rest for 40-60 minutes.
- While you waiting, heat up the grill on high. When ready, add the chicken and grill, turning occasionally, until the meat is cooked through, 155F and about 5 minutes for breasts - 165F and about 8 minutes for thighs.
- Remove to a cutting board and slice into thin pieces.
Chermoula Sauce
- Add all the sauce ingredients to the bowl of a food processor. Pulse until everything is combined.
- Transfer the sauce to a bowl.
Salad Bowl
- Cook your rice on the stovetop or in a rice cooker until tender. When it's done, add 1 tablespoon of olive oil and fluff it up a bit.
- Toss the onion with one tablespoon olive oil and a little kosher salt. Either cook it in grill basket on the grill or saute it in a skillet over medium high. Grill or saute, stirring occasionally, until the onion is soft and blackened.
- Measure out the tomatoes, almonds, olives, and salad greens.
- Make the bowls by layering in rice, chicken, onion, and the rest of the salad ingredients then topping everything with the sauce.
Notes
- Timing: I make the sauce, begin cooking the rice, and prep the salad all while the chicken is resting. If you do that the recipe will take less than hour to prepare.
- Almonds: If you wish toasted almonds, spread them on a baking sheet and bake for 4-5 minutes at 350F.
- Serving: A great way to serve this is to lay out all the ingredients and let everyone pick and choose how much and which they want in their bowls.
- Meal Prep: This recipe is great for lunches. Just keep the greens separate until you are ready to eat.
- Herb Sauce: You can use any ratio of parsley and cilantro to make two cups of herbs. If you hate (or don't have) one or the other, skip that herb entirely and just use all of the other.
Nutrition
Calories: 625kcal