Luke Zocchi

Spicy Moroccan Chicken Bowl

Luke Zocchi
PREP 5 MIN
•
COOK  20 MIN

Just like Zocchi, this Moroccan Chicken Bowl is a little bit spicy and packed with protein! Adapted from Luke's book The A-List Diet & Fitness Plan, it's the perfect bowl to smash after smashing a workout.

EF

GF

NS

Number of servings
2
Ingredients

1 1⁄2 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)

1 tsp smoked paprika

1⁄2 tsp chilli flakes optional

salt & pepper, to taste

1 1⁄2 tsp olive oil

225g skinless chicken breast thinly sliced

1⁄2 onion thinly sliced

1 garlic clove finely chopped

1 red pepper deseeded & chopped

1 1⁄2 carrots (medium) chopped

1⁄8 cup (30g) tomato paste

1 cup (250ml) chicken stock

1⁄2 tin of chickpeas (400g tin) drained & rinsed

1⁄2 lime zest & juice

1⁄4 bunch of fresh coriander (80g bunch) leaves picked, plus extra to serve

1⁄8 cup (30g) couscous (or gluten free couscous or cooked brown rice if gluten free)

1⁄8 cup (40ml) water boiling

25g goat's cheese crumbled

1⁄8 cup (15g) pistachios chopped

Methodbased on 4 servings
1

Mix spices together with salt and pepper in a small bowl.

2

Heat half the oil in a large frypan over medium–high heat. Add chicken and half the spice mix and cook for about 5 minutes to brown both sides. Set aside.

3

Add remaining oil to the pan and saute onion, garlic, red pepper and carrot for 4–5 minutes.

4

Add remaining spice mix and sauté for another 15 seconds, stirring constantly.

5

Return chicken to the pan and stir through tomato paste, stock and chickpeas. Bring to the boil, reduce heat and simmer for 5 minutes or until the sauce thickens. Remove from heat and stir through lime zest, juice and coriander leaves.

6

At the same time place couscous in a heat proof bowl and add boiling water. Cover with cling film or a lid and set aside for 5-8 minutes.

7

Fluff couscous with a fork and divide between serving bowls. Add chicken and vegetables and top with crumbled cheese, pistachios and extra coriander leaves to serve.

Nutritional Informationper serving

Energy (kJ)

1787 kJ / 427 cals

Protein

37.9 g

Fat

15.3 g

Sat. Fat

4.5 g

Carbs

28.8 g

Sugar

9 g

Fiber

9.3 g

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