Keto Moroccan Chicken

Embark on a flavorful journey with Keto Moroccan Chicken, a low-carb twist on a classic North African-inspired dish. Packed with aromatic spices like cumin, coriander, turmeric, paprika, and a hint of cinnamon, this recipe delivers bold and warming flavors in every bite. Tender seared chicken breasts are simmered with vibrant zucchini, red bell peppers, and tangy kalamata olives in a rich, spice-infused broth. A drizzle of fresh lemon juice and a sprinkle of parsley lend a zesty, herby finish to this satisfying dish. Ready in just 45 minutes, this one-skillet recipe is perfect for busy weeknights and pairs wonderfully with cauliflower rice for a keto-friendly meal. Add this irresistible Moroccan-inspired keto chicken recipe to your repertoire for a taste of exotic spices without straying from your low-carb goals!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 whole chicken breasts
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 large onion, chopped
• 2 medium zucchini, chopped
• 1 large red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground turmeric
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup chicken broth
• 0.5 cup kalamata olives, pitted and sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Directions

Step 1

Preheat a large skillet over medium-high heat and add the olive oil.

Step 2

Season chicken breasts with salt and black pepper on both sides.

Step 3

Place the seasoned chicken in the skillet and sear for about 3-4 minutes on each side until golden brown. Remove and set aside.

Step 4

In the same skillet, add the minced garlic and chopped onion. Sauté for about 3 minutes or until the onion is translucent.

Step 5

Add the chopped zucchini and red bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables are slightly softened.

Step 6

Stir in the ground cumin, coriander, paprika, cinnamon, and turmeric. Cook for 1-2 minutes until the spices are fragrant.

Step 7

Pour in the chicken broth and return the chicken breasts to the skillet. Bring to a simmer.

Step 8

Cover the skillet, reduce the heat to low, and let it simmer for 15 minutes or until the chicken is cooked through and the vegetables are tender.

Step 9

Add the sliced kalamata olives and lemon juice to the skillet and stir to combine.

Step 10

Sprinkle the chopped parsley over the chicken dish just before serving for a fresh touch.

Step 11

Serve the Keto Moroccan Chicken hot, optionally with a side of cauliflower rice to keep it low-carb.

Nutrition Facts

Serving size	(1861.0g)

Amount per serving	% Daily Value*
Calories	1880.1

Total Fat 79.8g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 572.0mg	0%
Sodium 5366.4mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 20.4g	0%
Total Sugars 23.6g
Protein 229.1g	0%

Vitamin D 0IU	0%
Calcium 371.7mg	0%
Iron 14.6mg	0%
Potassium 2222.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 49.1%

Carbs: 12.4%