Moroccan Spiced Chicken Breasts
spinach and red peppers / grated carrot salad
This dinner is full of color and spice with Moroccan chicken breasts, spinach and red peppers, and a simple grated carrot salad. We first featured a version of this meal with bone-in chicken pieces in 2015, but we've adapted it for boneless breasts this time around for convenience and a shorter cooking time.
Smarts: Harissa can vary from mild to quite spicy, so be sure to taste yours and add it according to your preference.
Cooking methods: This recipe includes instructions for using the grill or oven. Select your preferred method.
Ingredients
- Bell peppers, red - 1 , chopped
- Shallots - 1 , chopped
- Vinegar, red wine - 1 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Maple syrup - 2 tsp
- Oil, olive - 3 Tbsp
- Baby spinach - 5 oz
- Paprika - 1 tsp
- Cumin, ground - 1 tsp
- Allspice - 1 tsp
- Cinnamon, ground - 1/2 tsp
- Chicken breasts, boneless and skinless - 1 1/2 lbs , halved
- Carrots (sub bagged shredded carrots) - 10 oz , grated
- Lemons - 1 , juice of
- Oil, olive - 2 tsp
- Paprika - 1/2 tsp
- Harissa paste (opt, sub other hot sauce) - 1/2 tsp
- Pine nuts (opt) - 1/4 cup
- Parsley, fresh, flat-leaf - 3 Tbsp , chopped
Choose Cooking Method
Prep
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Make carrot salad - (If prepping right before cooking, get grill heating first.) Grate carrots in a food processor or using a box grater. Combine carrots with lemon juice, olive oil (portin for carrot salad), paprika (portion for carrot salad), and harissa paste. Season with some salt and pepper. Refrigerate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
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Make spice mix - Combine paprika (portion for chicken), cumin, allspice, and cinnamon. (Can be done up to 5 days ahead)
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Pine nuts - Toast pine nuts in a frying pan over medium heat for 4 to 6 minutes, until pine nuts are golden and fragrant. (Can be done up to 5 days ahead)
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Bell peppers / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
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Chicken - Slice chicken in half to thin. Season chicken with some salt and pepper and coat with spice mix. (Can be done up to 1 day ahead)
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Parsley - Prep as directed.
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Make
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Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with some cooking oil. Place chicken over direct heat and sear for 2 to 3 minutes on each side. Transfer chicken to indirect heat and cook until internal temperature of chicken reaches 165F / 74C degrees, an additional 3 to 4 minutes.
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While chicken is cooking, whisk together salad dressing ingredients - vinegar, mustard, maple syrup, and olive oil (portion for spinach salad). Season with some salt and pepper. Toss spinach, red peppers, and shallots with dressing.
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Toss carrot salad with pine nuts and parsley.
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Serve chicken with both salads on the side and enjoy!
Prep
-
Make carrot salad - (If prepping right before cooking, get oven heating first.) Grate carrots in a food processor or using a box grater. Combine carrots with lemon juice, olive oil (portion for carrot salad), paprika, and harissa paste. Season with some salt and pepper. Refrigerate for at least 30 minutes and up to 2 days. (Can be done up to 2 days ahead)
-
Make spice mix - Combine paprika (portion for chicken), cumin, allspice, and cinnamon. (Can be done up to 5 days ahead)
-
Pine nuts - Toast pine nuts in a frying pan over medium heat for 4 to 6 minutes, until pine nuts are golden and fragrant. (Can be done up to 5 days ahead)
-
Bell peppers / Shallots - Prep as directed and combine. (Can be done up to 5 days ahead)
-
Chicken - Slice chicken in half to thin. Season chicken with some salt and pepper and coat with spice mix. (Can be done up to 1 day ahead)
-
Parsley - Prep as directed.
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Make
-
Heat oven to 425F / 218C. Set out a sheet pan and brush with some cooking oil. Place chicken breasts on the sheet pan and bake until internal temperature of the chicken reaches 165F / 74C degrees, ~12 to 15 minutes.
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While chicken is cooking, whisk together salad dressing ingredients - vinegar, mustard, maple syrup, and olive oil (portion for spinach salad). Season with some salt and pepper. Toss spinach, red peppers, and shallots with dressing.
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Toss carrot salad with pine nuts and parsley.
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Serve chicken with both salads on the side and enjoy!
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