Moroccan Chicken

Moroccan Chicken
Servings: 4 Prep 5 mins Cook 15 mins


  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 4 skinless, boneless chicken-breast halves
  • 1 tablespoon vegetable oil
  • 1 package (6 ounces) tomato-lentil couscous, such as Near East
  • 1 package (6 ounces) fresh baby spinach

Make It

1. Stir together the cumin, salt, and cinnamon in a small bowl, and sprinkle them over the chicken. Heat the oil in a large skillet on medium. Add the chicken and cook about 8 to 12 minutes or until done, turning once.

2. Meanwhile, prepare couscous according to the directions on the package.

3. Transfer the chicken from the skillet to a serving platter. Then start cooking the baby spinach in the same skillet, stirring it often, for 1 to 2 minutes, or until it begins to wilt. Blend in the cooked couscous. Serve the couscous and spinach as a side dish with the chicken.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 341, Fat, total (g): 6, carb. (g): 33, fiber (g): 3, pro. (g): 40, Percent Daily Values are based on a 2,000 calorie diet.