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Moroccan Quinoa and Chicken

Moroccan Quinoa and Chicken

Nutrition Facts
  • cal. (kcal) 656
Moroccan Quinoa and Chicken
  • Carb Grams Per Serving: 77


  • 1 3 - ounce chicken breast (or use rotisserie chicken, skin removed)
  • 1 cup water
  • 1/2 cup dry quinoa
  • Salt and pepper to taste
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 2 tablespoons fresh mint
  • 2 tablespoons raisins


  1. Grill or bake chicken until 165 F. (To save time, use rotisserie chicken, skin removed.) Bring water and quinoa to a boil, lower heat to simmer, and cover for 10 to 15 minutes, or until water is absorbed. Fluff cooked quinoa with a fork and toss with salt, pepper, cumin, cinnamon, olive oil, lemon juice, mint and raisins. Serve chicken over quinoa.

Nutrition Information

PER SERVING: 656 cal., 22 g total fat (3 g sat. fat), 77 g carb. (8 g fiber), 40 g pro.

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