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Add a photoThis Moroccan chicken is Gluten-free’ and it’s perfect! And if you take the chicken out, it can be vegetarian as well.
Ingredients
- Ingredients
- 4 chicken breasts
- 2 tbsp Moroccan spice
- 1 tsp harissa paste
- 100 ml avocado oil
- pinch of paprika
- juice of 2 lemons
- handful of fresh chopped mint
Directions
- Combine all marinade ingredients in a bowl and season with salt and pepper to taste.
- Place chicken breasts in marinade and leave in the fridge overnight.
- Pre-heat the oven to 350F. Place chicken in a roasting pan and roast for 30 minutes, then remove and slice on an angle into three.
- Serve with Israeli couscous and salsa verde
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 4 servings | |
| Calories 455 | |
| Calories from Fat 326 | 72% |
| Total Fat 36.56g | 46% |
| Saturated Fat 6.44g | 26% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 88mg | 4% |
| Potassium 339mg | 10% |
| Total Carbs 2.11g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.58g | 0% |
| Protein 29.13g | 47% |
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