Low Carb Moroccan Chicken

Transport your taste buds with this Low Carb Moroccan Chicken, a flavorful and healthy twist on a classic North African dish. Juicy, seasoned chicken thighs are simmered in a fragrant medley of warm spices like cumin, coriander, cinnamon, and smoked paprika, creating an irresistible aroma that fills your kitchen. Loaded with vibrant vegetables—red bell peppers, zucchini, and cherry tomatoes—this one-pan dish is packed with nutrients while remaining keto-friendly and low-carb. A splash of lemon juice adds brightness, while fresh cilantro and toasted almonds provide the perfect finishing touch for added texture and flavor. Ready in just 50 minutes, this bold, protein-rich recipe is perfect for a wholesome weeknight dinner or meal prep. Serve it on its own or pair it with cauliflower rice for a complete low-carb meal you'll love.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, skinless and boneless
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground ginger
• 1 medium red bell pepper, chopped
• 1 medium zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup sliced almonds, toasted

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 2

Add the chicken thighs to the skillet, season with salt and black pepper, and cook until golden brown on both sides, around 5-7 minutes per side. Remove and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil and sauté the chopped onion until translucent, about 4 minutes.

Step 4

Add minced garlic, stirring for about 1 minute until fragrant.

Step 5

Mix in cumin, coriander, smoked paprika, cinnamon, and ginger. Stir well to coat the onions with spices.

Step 6

Add the chopped red bell pepper and sliced zucchini to the skillet, cooking for 5 minutes until they begin to soften.

Step 7

Stir in the cherry tomatoes and pour in the chicken broth and lemon juice.

Step 8

Return the chicken thighs to the skillet, reducing the heat to low. Cover and simmer for 20 minutes until the chicken is cooked through and the vegetables are tender.

Step 9

Sprinkle with fresh cilantro and toasted sliced almonds before serving.

Step 10

Serve the dish warm, and enjoy your low-carb Moroccan chicken!

Nutrition Facts

Serving size	(1417.7g)

Amount per serving	% Daily Value*
Calories	1487.3

Total Fat 90.5g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 436mg	0%
Sodium 3297.4mg	0%
Total Carbohydrate 51.6g	0%
Dietary Fiber 16.9g	0%
Total Sugars 22.1g
Protein 122.8g	0%

Vitamin D 4IU	0%
Calcium 324.5mg	0%
Iron 11.7mg	0%
Potassium 3036.0mg	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: 53.9%

Protein: 32.5%

Carbs: 13.6%