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One Pan Moroccan Chicken and Veggies

A delicious and easy 30 minute meal that is full of Moroccan flavors
Course Main Dish
Keyword chicken, dairy free, gluten free, paleo, whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 445kcal
Author Sara

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 445kcal | Carbohydrates: 36g | Protein: 23g | Fat: 15g | Fiber: 8g