Recipes / Savoury


Moroccan Spiced Chicken with Couscous & Roasted Kale.

As you’ll know from my recipes page, I’m a big fan of healthy recipes, meal prep and batch cooking. I want to enjoy the time I spend in my kitchen cooking and experimenting with new flavours – not sticking my head in the cupboards for 20 minutes trying to think of something to rustle up!

Cooking doesn’t have to be a chore and this simple yet delicious Moroccan chicken is easy enough for a midweek dinner, but flavourful enough for a fabulous dinner party.

Bring the fragrant smells of Morocco into your kitchen this week by giving this super healthy, cheap and satisfying recipe a go!

Serving size.



  • 600g Chicken breasts (Muscle food)
  • 1 Red onion – sliced
  • 2 Garlic cloves
  • 2 Red peppers – cubed
  • 1 Tin plum tomatoes
  • 200g Couscous (dried weight)
  • 1 Low salt chicken stock cube
  • 20g Raisins
  • Small handful of spring onions
  • 200g Curly kale
  • 1 tbsp each of cumin, coriander and cinnamon (ginger optional)
  • 4-5 sprays of low-cal spray (we use fry light)
  • Salt and pepper to taste/ season

Macros per serving.

 437 kcal/ 44g P/ 54g C/ 4g F


  1. Heat a large frying pan on a low-to-medium heat, cover with low cal spray.
  2. Pre-heat your oven to 180 degrees.
  3. Slice the red onion and add to the pan with the minced garlic.
  4. Slowly fry until soft.
  5. Add the chicken, and cook until brown.
  6. Increase the heat, and add in the peppers.
  7. Once the peppers have softened, and the chicken is fully cooked, stir in spices and add the plum tomatoes.
  8. Reduce the heat slightly and simmer for 20 minutes, stirring occasionally.
  9. In a large saucepan, add the dried couscous, crumbled stock cube, salt and pepper.
  10. Cover the couscous with boiling water and stir until all the water has been absorbed.
  11. Spray a baking tray with low cal spray, and season the kale.
  12. Place into your hot oven, and allow the kale to go crispy and slightly brown. This only takes minutes!
  13. Once your couscous is cooked, stir in the raisins and sliced spring onions.
  14. Serve with your roasted kale, adding any extra seasoning if necessary.
  15. Enjoy!

Give this delicious and nutritious recipe a go, and if you do make any of the other recipes featured, post and tag me on Instagram. I’d love to be able to see some of my homemade creations appear elsewhere!

Amy xo.

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