Roasted Moroccan Chicken Salad Recipe

Name: Roasted Moroccan Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Each Cumin, Turmeric, Ground Coriander And Cinnamon; 1/2 cups Extra Virgin Olive Oil, Divided; 3 whole Medium Carrots, Sliced Or Diced; 1 whole Sweet Potato, Cut Into A Medium Dice; 2 whole Chicken Breasts; 1/4 cups Freshly Chopped Parsley; 1 teaspoon Orange Zest; 3 Tablespoons Orange Juice; 1/2 teaspoons Ground Cardamom; 1 pinch Coarse Salt And Freshly Ground Pepper; 6 cups Fresh Salad Greens

Servings: persons

1 Tablespoon Each Cumin, Turmeric, Ground Coriander And Cinnamon
1/2 cups Extra Virgin Olive Oil, Divided
3 whole Medium Carrots, Sliced Or Diced
1 whole Sweet Potato, Cut Into A Medium Dice
2 whole Chicken Breasts
1/4 cups Freshly Chopped Parsley
1 teaspoon Orange Zest
3 Tablespoons Orange Juice
1/2 teaspoons Ground Cardamom
1 pinch Coarse Salt And Freshly Ground Pepper
6 cups Fresh Salad Greens

1
Preheat oven to 400 degrees F.
2
In a small bowl, combine the cumin, turmeric, coriander and cinnamon.
3
Drizzle a couple of tablespoons of the oil over a large baking sheet, or 2 smaller ones.
4
Toss half of the spice mixture with the carrots and sweet potatoes.
5
Sprinkle the other half over the chicken breasts.
6
Roast the veggies and chicken for 30-35 minutes.
7
In the meantime, make the dressing.
8
Whisk the parsley, orange zest, juice, cardamom, a pinch of salt and pepper together.
9
Add the remaining oil in a thin stream and whisk a tad more.
10
Divide the salad greens on 2 dinner plates.
11
Top with roasted chicken and veggies, and drizzle with the fabulous dressing.
12
Yes.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tablespoon Each Cumin, Turmeric, Ground Coriander And Cinnamon, 1/2 cups Extra Virgin Olive Oil, Divided, 3 whole Medium Carrots, Sliced Or Diced, 1 whole Sweet Potato, Cut Into A Medium Dice, and more.

Yes, Roasted Moroccan Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Moroccan Chicken Salad

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