A great lunch should be refreshing, filling, and exciting, getting you ready for the rest of your day. This Moroccan Chicken Bowl certainly checks all the boxes! Juicy, smoky, sweet, and savory Moroccan-style chicken paired with a fresh and bright tomato salad and tangy pickled onions make for electrifyingly-good flavors! With a sweet and sour slaw alongside and a base of garden green arugula, Moroccan Chicken Bowl puts a whole new spin on a healthy lunch. You may never go back to simple sandwiches after trying this meal!
IngredientsFor the chicken: • 1 tablespoon olive oil • 1 teaspoon sweet paprika • 1/2 teaspoon ground cumin • 1/2 teaspoon ground cinnamon • 1/4 teaspoon salt • 1/4 teaspoon pepper • red pepper flakes, optional, to taste • 4 chicken breasts, boneless and skinless For the tomato salad: • 1 pint of cherry tomatoes, halved • 1 tablespoon olive oil • 1 scallion, sliced • salt, to taste • pepper, to taste For the slaw: • 2 tablespoons cider vinegar • 1 tablespoon honey • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1/2 large head red cabbage, cored and shredded For the quick pickled onions: • 2 tablespoons red wine vinegar • salt, to taste • sugar, to taste • 1 small red onion, thinly sliced For the bowl base: • arugula, to taste
Preheat the oven to 425 degrees F.
In a large oven-safe skillet, heat the olive oil on the stovetop over medium heat.
Combine the paprika, cumin, cinnamon, 1/4 teaspoon salt, 1/4 teaspoon pepper, and the red pepper flakes in a bowl.
Rub the spice mixture over both sides of the chicken.
Cook the chicken in the skillet once the oil is shimmering, sautéing until both sides are golden brown, about 2-3 minutes per side.
Transfer the skillet to the oven and roast the chicken until cooked through (reading 165 degrees F when inserted with a meat thermometer), about 9-11 minutes.
While the chicken roasts, toss the cherry tomatoes with olive oil, scallions, salt, and pepper to make the tomato salad.
While the chicken roasts, whisk together the cider vinegar, honey, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Toss the cider vinegar mixture with the red cabbage to make the slaw.
Let the slaw sit, tossing occasionally, for at least ten minutes or in the refrigerator for up to 3 days.
While the chicken roasts, whisk together the red wine vinegar, sugar, and salt.
Toss the red wine vinegar with the red onion slices. Let the onions pickle in the vinegar, tossing occasionally, for at least 20 minutes, or in the refrigerator for up to 3 days.
In your serving bowls, place the arugula.
Top the arugula with the chicken, tomato salad, slaw, and pickled red onions.