Moroccan Chicken

Moroccan Chicken

By Brian Higginson, RD, CD
Clinical Nutrition Specialist

If you relish an explosion of flavors, you’ll love this savory blend of spices, olives, and chicken. And it’s as heart-healthy as it is delicious. Spices offer a wealth of antioxidants, which contribute to healthy arteries. Ginger and turmeric are known to help circulation, similar to aspirin. Serves 4.

Try this with: Festive Bulgur Salad


  • 1 tablespoon paprika
  • 2 teaspoons cumin
  • ½ teaspoon turmeric
  • ½ teaspoon ginger
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 1 pound boneless skinless fryer chicken breast, cut into bite-size chunks
  • 1 cup low-sodium chicken broth
  • ¼ cup lemon juice
  • 12 pitted large green olives, halved
  • 1 lemon, sliced into rounds
  • ½ cup cilantro, chopped (optional)


  1. Preheat oven to 375°.
  2. Combine paprika, cumin, turmeric, ginger, garlic, and flour. Toss with chicken pieces.
  3. Place chicken and mixture in small baking dish. Combine broth and lemon juice and pour over chicken. Add olives and lemon slices.
  4. Cover dish and bake for 20 minutes. Remove cover and bake for an additional 10 minutes.
  5. Garnish with cilantro if desired and serve.

Per serving: 243 calories, 37 gm protein, 11 gm carbohydrates, 6 gm fat, 1 gm sat fat, 2 gm mono fat, 96 mg cholesterol, 3 gm fiber, 286 mg sodium

THE SEASONED COOK Turmeric gives food a beautiful golden color and cumin adds a spicy note that you’ll recognize from your favorite Mexican dishes.

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