Moroccan Spiced Chicken

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moroccan spiced chicken

Moroccan spiced chicken – a wonderfully seasoned, simple preparation for chicken breasts. The original recipe instructs to marinate the chicken breasts a few hours in the fridge, but as I was staring at the chicken breasts, trying to decide what to do with them, at 5pm, I only had about 30 minutes to marinate, and they still turned out delicious and succulent.

Moroccan Spiced Chicken
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten-Free, Low-Carb, Primal
Yield: 4 servings
  • ½ cup plain low fat Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 (6-oz) boneless skinless chicken breasts
  • Olive oil spray
  1. In a shallow bowl, whisk together the yogurt, olive oil, garlic, paprika, cumin, kosher salt and pepper.
  2. Add the chicken, turning it to make sure it's well-coated.
  3. Set aside to marinate for 30 minutes, or cover, place in the fridge and marinate for a few hours.
  4. Heat grill, dual-contact grill or grill pan on high heat, about 5 minutes. Spray the grill with olive oil spray. Grill the chicken breasts 4-6 minutes on each side, or for a total of 4-6 minutes on dual contact grill, until juicily cooked through. It's fine to make a small slit in one of the breasts, in the thickest part, to make sure it's cooked through, and it's best to start after just 4 minutes, because chicken breasts can dry easily. If using an instant-read thermometer, temperature in the thickest part should reach 165 degrees F.
Nutrition Per Serving
Calories: 242; Fat: 6g; Carbohydrates: 2g; Sugar: 1g; Sodium: 398mg; Fiber: 0g; Protein: 42g

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