One Pan Moroccan Chicken and Veggies – Paleo, Whole 30, 30 Minutes

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As a working mom, one pan meals are life savers for me. This Moroccan chicken and veggies is quick, easy and delicious! It is packed with flavor but only calls for a handful of ingredients. This is a great option for busy school nights and makes wonderful leftovers for lunches.

One Pan Moroccan Chicken and Veggies

The key to making this dish both flavorful and easy is the harissa sauce. I use the brand Mina for this recipe because it is Whole30 compliant. I make sure to use the mild flavor because of my kids. My husband and I just add pepper flakes or chili sauce on top if we want it spicier. You can use other brands of harissa sauce, just check the labels if you are doing a round of Whole30. I order Mina online or it is in the condiment section of most grocery stores.

One Pan Moroccan Chicken and Veggies

I used chicken thighs for this recipe. They add extra flavor and stay nice and tender. I cube the thighs with my sharp kitchen shears to make my life easier. This also helps the chicken cook faster.

With the carrots and potatoes, this is a nice hearty stew-like meal. The lemon and the mint brighten it up and add another layer of flavor. I snuck the kale in for a little extra nutrients and it was delicious. The heartiness of the kale holds up well in this dish.

Used in this Recipe:

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One Pan Moroccan Chicken and Veggies

A delicious and easy 30 minute meal that is full of Moroccan flavors
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Servings 4 people
Calories 445 kcal


  • 1 Tbls Avocado Oil
  • 4 Chicken Thighs cubed
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Russet Potato cubed
  • 3 Carrots sliced into rounds
  • 3/4 cup Chicken Broth
  • 1/2 cup Kale chopped
  • 2 cloves Garlic minced
  • 1/2 cup Onion sliced
  • 10 oz Jar of Harissa Sauce I use Mina
  • 2 Tbls Mint Fresh
  • 1 Lemon


  • In a large skillet, heat oil over medium heat. Season the cubed chicken thighs with salt and pepper and cook until mostly cooked through (5-7 minutes) and remove from pan
  • Add in more oil if needed and then add in the potatoes, carrots and onions. Cook until veggies are slightly tender (about 3-5 minutes) then add in the kale, garlic, broth and harissa sauce. Bring to a boil and then reduce to a simmer. Cover the pan for 5 minutes to help cook the potaotes and carrots (add more broth if needed)
  • Add the chicken back into the pan and let simmer the remaining 5 minutes. Chicken should be cooked through and potatoes should be fork tender. Turn off the heat and add the juice of 1 lemon and the fresh mint. Serve and enjoy!


Calories: 445kcalCarbohydrates: 36gProtein: 23gFat: 15gFiber: 8g
Keyword chicken, dairy free, gluten free, paleo, whole30
Tried this recipe?Mention @thebetteredblondie


  1. Love the way this recipe looks. The pictures do it justice! Can’t wait to try this one at home. Thank you so much for sharing! Harissa is one of my favorite ingredients by a long shot – so finding new recipes that make use of it is definitely a priority!

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