Moroccan Chermoula Chicken Bowl

The Moroccan Chermoula Chicken Bowl is a vibrant, flavorful dish inspired by the aromatic spices and bold flavors of North African cuisine. Chermoula, a traditional Moroccan marinade made from fresh herbs, garlic, lemon, and a blend of spices, infuses the chicken with zesty, earthy, and slightly smoky notes. Combined with wholesome grains, roasted vegetables, and a bright finishing touch, this bowl delivers a balanced, nutrient-rich meal that’s as visually appealing as it is delicious.

In this recipe, chicken is marinated in a chermoula mixture of cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil, then grilled or roasted to achieve a tender, juicy texture with a flavorful crust. The chicken is served over a base of quinoa, couscous, or brown rice, accompanied by roasted or sautéed vegetables such as bell peppers, zucchini, and carrots. Optional toppings like olives, pickled onions, or a dollop of yogurt add creaminess and tang, rounding out the dish with layers of flavor and texture.

Perfect for meal prep, weeknight dinners, or a vibrant lunch, Moroccan Chermoula Chicken Bowl is both wholesome and indulgent. Its combination of protein, vegetables, grains, and aromatic spices makes it a satisfying, balanced, and memorable meal. This recipe showcases how simple ingredients and bold North African flavors can transform a bowl into a flavorful culinary experience.

Moroccan Chermoula Chicken Bowl

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The Moroccan Chermoula Chicken Bowl is a vibrant, flavorful dish inspired by the aromatic spices and bold flavors of North African cuisine. Chermoula, a traditional Moroccan marinade made from fresh herbs, garlic, lemon, and a blend of spices, infuses the chicken with zesty, earthy, and slightly smoky notes. Combined with wholesome grains, roasted vegetables, and a bright finishing touch, this bowl delivers a balanced, nutrient-rich meal that’s as visually appealing as it is delicious.

In this recipe, chicken is marinated in a chermoula mixture of cilantro, parsley, garlic, cumin, paprika, lemon juice, and olive oil, then grilled or roasted to achieve a tender, juicy texture with a flavorful crust. The chicken is served over a base of quinoa, couscous, or brown rice, accompanied by roasted or sautéed vegetables such as bell peppers, zucchini, and carrots. Optional toppings like olives, pickled onions, or a dollop of yogurt add creaminess and tang, rounding out the dish with layers of flavor and texture.

Perfect for meal prep, weeknight dinners, or a vibrant lunch, Moroccan Chermoula Chicken Bowl is both wholesome and indulgent. Its combination of protein, vegetables, grains, and aromatic spices makes it a satisfying, balanced, and memorable meal. This recipe showcases how simple ingredients and bold North African flavors can transform a bowl into a flavorful culinary experience.

• Total Time: 30 minutes
• Yield: 2 1x

Ingredients

Units USM Scale 1x2x3x

• 1/4 quinoa
• 1/4 buckwheat
• 1 teaspoon turmeric powder
• 1/2 teaspoon kosher salt
• 2 chicken breasts, salt and peppered to taste
• 3 tablespoons olive oil, divided
• 2 roasted red peppers diced
• 3 tablespoons pistachios, shelled, and chopped
• 2 cups baby spinach
• 1/4 cup chermoula spice blend
• Organic garlic & cilantro

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Instructions

1. Preheat oven to 400 °F.
2. In a small pot, bring water, salt, quinoa, buckwheat and turmeric to a boil. Add turmeric quinoa and buckwheat to boiling water; stir. Return to a boil. Cover, then reduce heat to low. Simmer 15 minutes, or until grains are tender. Remove from heat. Fluff with a fork.
3. Meanwhile, in a medium sauté pan over medium-high heat, heat about 1 ½ tablespoons cooking oil . Add chicken to sear about 3 minutes. Flip and sear 1 minute more.
4. Transfer chicken to a foil-lined baking sheet. Roast 15-20 minutes, or until internal temperature reaches 165 degrees and it is no longer pink in the center of the thickest part.
5. Heat about 1 ½ tablespoons olive oil in pan used for chicken over medium-low heat.  Add red peppers, pistachios, and chermoula spice mixture; stir. Cook 2-3 minutes, or until pistachios are lightly toasted. Add ¼ cup water; stir. Simmer 2 minutes. Drizzle with about 2 tablespoons olive oil. Salt and pepper to taste. Stir.
6. Cut chicken breasts into 6-8 slices each. Make a bed of baby spinach in each bowl.  Top plate with quinoa/buckwheat mixture.  Fan chicken over top. Spoon chermoula sauce over chicken.

• Author: Recipe Maker
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dishes
• Cuisine: Moroccan Recipes Tunisian Recipes