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Warm Moroccan Chicken Salad with Roasted veggies

Warm Moroccan Chicken Salad with Roasted Veggies

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Moroccan, North African
Servings 4

Equipment

  • Large baking sheet For roasting the vegetables. If you don’t have one, use any oven-safe tray or even two smaller pans.
  • Mixing bowls One for marinating chicken, one for tossing vegetables, and another for assembling the salad.
  • Non-stick skillet or grill pan Ideal for searing the chicken if you’re not grilling it.
  • Whisk or small jar For mixing the dressing.
  • Sharp knife and cutting board Prepping vegetables and herbs will be smoother with the right tools.
  • Measuring spoons and cups To ensure you’re getting the spice blend just right.

Ingredients
  

For the Chicken

  • 2 boneless skinless chicken thighs or breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • Salt and black pepper to taste
  • Juice of ½ lemon

For the Roasted Veggies

  • 1 medium sweet potato peeled and cubed
  • 1 red bell pepper chopped
  • 1 red onion sliced into thick wedges
  • 1 zucchini chopped
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the Salad Base

  • 2 cups cooked couscous or quinoa if preferred
  • ½ cup canned chickpeas rinsed and drained
  • ½ cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • ¼ cup chopped cilantro
  • ½ cup pomegranate seeds optional but recommended

For the Dressing

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon ground sumac for that mediterranean chicken salad with sumac dressing vibe
  • Salt and pepper to taste

Optional Toppings

  • Crumbled feta cheese
  • Toasted almonds or pine nuts
  • A dollop of Greek yogurt

Instructions
 

Marinate the Chicken

  1. In a bowl, combine the chicken with olive oil, lemon juice, and all the spices listed under the chicken section. Rub it in well so every piece is coated. Let it marinate while you prepare the vegetables—ideally at least 15 minutes, or up to 24 hours in the fridge.

Roast the Veggies

  1. Preheat your oven to 425°F (220°C). On a baking sheet, toss the sweet potatoes, bell peppers, zucchini, and onion with olive oil, cumin, salt, and pepper. Spread them in a single layer. Roast for 25–30 minutes, flipping once halfway, until they’re golden brown and tender.

Cook the Chicken

  1. While the veggies are roasting, heat a non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken thighs or breasts for about 5–6 minutes per side, depending on thickness, until nicely charred and fully cooked. Rest for 5 minutes before slicing thinly.

Prepare the Salad Base

  1. While everything is cooking, fluff your cooked couscous with a fork in a large bowl. Add chickpeas, parsley, mint, cilantro, and pomegranate seeds if using.

Make the Dressing

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, vinegar, mustard, honey, sumac, salt, and pepper. Adjust to taste. It should be tangy and slightly sweet.

Assemble the Salad

  1. Add the roasted vegetables to the couscous base. Pour over the dressing and toss gently. Top with sliced chicken. Sprinkle with feta, nuts, and a spoonful of yogurt if you like.

Serve Warm

  1. Serve while the veggies and chicken are still warm for a comforting, hearty meal.