Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach

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Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach

Try this Simple Cooking with Heart special dish featuring the spices of Morocco!

Nutrition Facts

Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach

CaloriesCalories

369 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

5g Per Serving

Cost Per ServingCost Per Serving

$4.21
×
Calories 369
Total Fat 11.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.5 g
Cholesterol 73 mg
Sodium 190 mg
Total Carbohydrate 36 g
Dietary Fiber 5 g
Sugars 4.5 g
Added Sugars 0 g
Protein 30 g

Ingredients

Servings  4  

For the Brown Rice:

  • 1 1/2 cups instant brown rice

For the Chicken:

  • 2 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pepper
  • 4 boneless, skinless chicken breasts (all visible fat discarded)
  • 2 Tbsp. extra virgin olive oil or canola oil, divided use
  • 1 small onion (chopped)
  • 2 clove fresh, minced, or, sliced garlic
  • 14.5 oz. canned, diced, low-sodium tomatoes
  • 1/2 cup water

For the Lemon Sauteed Spinach:

  • 1 Tbsp. olive or canola oil
  • 6 cups spinach (washed, dried)
  • 1/2 lemon OR
  • 2 tsp. jarred lemon juice

Directions

Tip: Click on step to mark as complete.

For the Brown Rice:

  1. Prepare brown rice according to package instructions. Makes 4 servings

For the Chicken:

  1. In a small bowl mix paprika, cumin, ginger, turmeric, cinnamon and pepper.
  2. Place the chicken a plate or pie dish, coat with spice mixture. Allow chicken to stand in spices for 1 hour or refrigerate overnight.
  3. In a medium skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes.
  4. Reduce heat to medium-low, add water, top with onions, tomato and garlic.
  5. Cover and cook for 10 minutes then flip chicken and cook for 30 minutes more until chicken is cooked through.

For the Lemon Sauteed Spinach:

  1. In a saucepan or skillet, heat oil over medium-high heat.
  2. Add spinach, handfuls at a time, leaving enough room to stir. If all the spinach won’t fit in the pan let some wilt down and continue to add spinach until all leaves are wilted.
  3. Remove from heat and squeeze lemon over spinach (or sprinkle juice from jar).

 

Try this Simple Cooking with Heart special dish featuring the spices of Morocco!

Nutrition Facts

Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach

CaloriesCalories

369 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

5g Per Serving

Cost Per ServingCost Per Serving

$4.21
×
Calories 369
Total Fat 11.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 6.5 g
Cholesterol 73 mg
Sodium 190 mg
Total Carbohydrate 36 g
Dietary Fiber 5 g
Sugars 4.5 g
Added Sugars 0 g
Protein 30 g

Ingredients

Servings  4  

For the Brown Rice:

  • 1 1/2 cups instant brown rice

For the Chicken:

  • 2 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1/2 tsp. cinnamon
  • 1/2 tsp. pepper
  • 4 boneless, skinless chicken breasts (all visible fat discarded)
  • 2 Tbsp. extra virgin olive oil or canola oil, divided use
  • 1 small onion (chopped)
  • 2 clove fresh, minced, or, sliced garlic
  • 14.5 oz. canned, diced, low-sodium tomatoes
  • 1/2 cup water

For the Lemon Sauteed Spinach:

  • 1 Tbsp. olive or canola oil
  • 6 cups spinach (washed, dried)
  • 1/2 lemon OR
  • 2 tsp. jarred lemon juice

Directions

Tip: Click on step to mark as complete.

For the Brown Rice:

  1. Prepare brown rice according to package instructions. Makes 4 servings

For the Chicken:

  1. In a small bowl mix paprika, cumin, ginger, turmeric, cinnamon and pepper.
  2. Place the chicken a plate or pie dish, coat with spice mixture. Allow chicken to stand in spices for 1 hour or refrigerate overnight.
  3. In a medium skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes.
  4. Reduce heat to medium-low, add water, top with onions, tomato and garlic.
  5. Cover and cook for 10 minutes then flip chicken and cook for 30 minutes more until chicken is cooked through.

For the Lemon Sauteed Spinach:

  1. In a saucepan or skillet, heat oil over medium-high heat.
  2. Add spinach, handfuls at a time, leaving enough room to stir. If all the spinach won’t fit in the pan let some wilt down and continue to add spinach until all leaves are wilted.
  3. Remove from heat and squeeze lemon over spinach (or sprinkle juice from jar).