Recipe of the week Moroccan Style Chicken

Makes 4 servings 

Macros with Chicken thighs and using non-stick spray: (you can sub for chicken breasts for a little less fat, and make sure if you use oil for cooking you measure and add it to my fitness pal)

Calories: 410

Pro: 51.3

Carb: 25.8

Fat: 9.4



16 oz chicken broth

2 lb chicken thighs, boneless and skinless

1 small bunch cilantro

2 cloves garlic

4 tomatoes

1 ⅓ cups whole wheat couscous

1 med yellow onion

2 med zucchini squash

1 tbsp honey

Black pepper




Coconut oil or non-stick spray


Cooking Instructions:

  1. Wash zucchini and tomatoes. Halve zucchini lengthwise, then slice crosswise into half rounds. Medium dice tomatoes. Peel and small dice onion. Peel and mince garlic. (2 med zucchini, 4 tomatoes, 1 med onion, 2 cloves garlic)
  2. Heat a big saute pan over med-high heat.
  3. In small saucepan, bring broth to a boil. (16 oz, 2 cups chicken broth). Remove from heat, add couscous (1 ⅓ cups), and stir.  Cover and let stand for 10 min. 
  4. Coat bottom of pan with non-stick spray or coconut oil. Add chicken and cook until lightly browned but not cooked through, 1-2 minutes per side. Transfer to a plate.
  5. Return pan to stove and add more non-stick spray or oil. Add onion (I usually only use 1/2) because I don’t LOVE onion), garlic (2 cloves), and zucchini. Stirring frequently, cook until vegetables begin to soften, 2-3 minutes.
  6. Return chicken to pan. Add tomatoes, honey (1 tbsp), and ½ tsp of each: cinnamon, cumin, salt, and pepper. Stir to combine and bring to a boil. Reduce heat, cover, and cook until chicken is cooked through and zucchini is tender, 8-10 minutes.
  7. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add ½ to pan (save the rest for garnishing) while the ingredients cook.
  8. Uncover couscous and fluff with a fork.
  9. To serve, place couscous on a plate, top with chicken and sauce, and garnish with remaining cilantro. Enjoy!


Categories: WOD