Moroccan Chicken Meal Prep Bowls
Calories:
Ingredients
For the Salad
- 2 lbs boneless skinless chicken breast
- 2 tbsp. olive oil
- 2 - 3 tbsp ras el hanout Moroccan spice, explained below
- 3 heads romaine lettuce washed and chopped
- 2 medium carrots peeled
- 1/2 cup green olives pitted and sliced in half
- 1/4 cup pistachios chopped
- 1/4 cup dried apricots sliced
- 1 can chickpeas drained and rinsed
- 2 slices preserved lemon
- 1 bunch flat leaf parsley washed and chopped
- 2 tsp kosher salt
- 1 tsp black pepper
For the Vinaigrette
- 6 fl. oz. freshly squeezed lemon juice about 4 big lemons
- 6 TB raw honey
- 1 TB whole grain mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground cardamom
- 1/2 cup olive oil
- 1 1/2 cups canola
Instructions
- Drizzle chicken with olive oil and sprinkle with ras el hanout. Heat saute pan over medium high heat and sear chicken. Let it cook for 4 - 5 minutes without disturbing it. Lift chicken to make sure it isn't burning if you think it is getting too dark. Lower heat if it's browning too quickly.
- Flip chicken over, lower heat to medium and cook for an additional 6-8 minutes. If the chicken breasts are large, give it an additional 2 - 4 minutes. Remove from heat, cover and set aside to cool. (Chicken should not be pink inside, juices should run clear when sliced open.)
While chicken is cooling, make dressing
- Combine lemon juice, honey, cardamom, mustard, salt and pepper in a deep bowl or container. With an immersion blender (or regular blender), combine all ingredients for about 15 seconds and SLOWLY drizzle in olive oil, then canola oil.
- The texture and color will begin to lighten as it emulsifies.
- You will see oil on top and then suddenly, it will be a perfectly blended dressing that holds together instead of looking separated.
Assemble
- Slice chicken when it has cooled and divide into 5 equal portions.
- Using a vegetable peeler, make carrot ribbons or chop into bite-sized pieces.
- Finely dice 2 slices of preserved lemon and set aside. If you aren't using preserved lemon, you can substitute a little lemon zest.
- Place a few handfuls of lettuce in each of your containers and season with salt and pepper. Add chicken, carrots, parsley, chickpeas, pistachios, apricots and olives. Top chicken with lemon and add vinaigrette.
Notes
*Ras El Hanout is a Moroccan spice blend. Most grocery stores are carrying a wide variety of spice mixes these days and you can most likely find it in your local market. I've included a link (affiliate) to purchase it if you can't find it and also a link to make an easy version of this spice mix yourself.
** I also made this and served it with cous cous instead of making it as a salad. It was delicious.
*** If you have fresh mint, add it to your salad, it's fantastic.
I prefer to roast my chickpeas, but you don't have to. To roast: toss drained, rinsed chickpeas with a few teaspoons of olive oil & a sprinkle of salt and pepper. Roast at 400 on a baking sheet for 12-15 minutes until slightly crispy.
** I also made this and served it with cous cous instead of making it as a salad. It was delicious.
*** If you have fresh mint, add it to your salad, it's fantastic.
I prefer to roast my chickpeas, but you don't have to. To roast: toss drained, rinsed chickpeas with a few teaspoons of olive oil & a sprinkle of salt and pepper. Roast at 400 on a baking sheet for 12-15 minutes until slightly crispy.