Moroccan Chicken Recipe

Moroccan Chicken – Summer Zing

The chicken breasts in this recipe provide a good source of lean protein. The spices used contain anti inflammatory properties, and the lemon and cayenne pepper give this dish a summery zing. A great, healthy alternative to the usual BBQ options

Moroccan Chicken


  • 2 chicken breasts
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Half tsp allspice
  • Pinch of saffron
  • Pinch of cayenne pepper
  • Black pepper
  • 2 tbsp olive oil
  • 2 crushed cloves of garlic
  • Juice of half a lemon
  • 2 handfuls of green beans
  • 130g quinoa / 90g brown basmati rice


  1. Rub the oil, garlic, spices and lemon into the chicken. Cover and marinade in the fridge for at least 2 hours.
  2. Preheat the oven to 275°F / 140°C / gas mark 1.
  3. Bake the chicken for about 1 hour or until cooked through.
  4. Serve with the beans and quinoa / rice.

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