Moroccan chicken

Spice up your evening with this simple chicken supper

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 461
  • fat 12g
  • saturates 1g
  • carbs 45g
  • sugars 6g
  • fibre 1g
  • protein 45g
  • salt 2.11g


  • 4 skinless boneless chicken breast fillets
  • 1 lemon, zest and juice
  • 2 tbsp olive oil
  • 4 tsp Moroccan spices mix
  • 300g quinoa
  • bunch spring onions, chopped
  • handful green olives, pitted and halved
  • small bunch flatleaf parsley, chopped


Make it with rice
Quinoa is sold in many supermarkets and health food shops, but this recipe works just as well with rice. Simply boil 300g rice and use in the same way.


  1. Heat oven to 180C/fan 160C/gas 4. Cut 3 deep slashes into each chicken breast and place in an ovenproof baking dish. Mix the lemon zest, juice, oil and spices together, then pour over the chicken. Cover with foil and bake for 20 mins.

  2. Cook the quinoa according to pack instructions then tip into a large bowl. Stir through the rest of the ingredients and divide between serving plates. Remove the chicken from the oven and serve on top of the quinoa with the juices drizzled over.

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