RECIPE - Moroccan Spiced Chicken Salad Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moroccan-spiced chicken served over couscous with pomegranate, feta, and fresh herbs on a bed of salad. The sweet-tart pomegranate and warm spices create a satisfying, balanced lunch bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 chicken breasts
- 1 tsp salt
- 2 tbsp Moroccan Spice Blend
- 3 tbsp olive oil
- 3 crushed garlic cloves
- 1 1/2 cup chicken stock
- 1 1/4 cup dried couscous
- 1/4 tsp paprika
- 1/4 tsp ground coriander
- 1 tbsp olive oil
- 1 cup pomegranate arils
- 2 cups baby salad leaves
- 1/4 cup toasted walnuts
- 1/3 cup feta cheese
- handful fresh cilantro (fresh coriander)
- 1 tbsp extra virgin olive oil
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 10m
- Sodium
- 1042mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 839mg
- Calcium
- 108mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1042MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.