MOROCCAN CHICKEN SALAD | Low Carb | Easy Weeknight Dinners

It’s almost become a running joke how much I say I hate salads and yet I continue to make them. I’ve been really craving lighter meals recently but I’ve been experimenting with upping my carbs a little bit so this recipe has the addition of some pumpkin which has an amazing sweetness next to the spiced chicken. This would be perfect for a weekend BBQ with the family or as an easy week night dinner. It makes 4 big portions and is totally satisfying!

Per serve:
6g net carbs
445 calories

1. 4 chicken breasts
2. 1/3 cup flaked almonds
3. 250g cherry tomato
4. 1 bunch mint leaves
5. 2 cloves garlic
6. 200g pumpkin, diced
7. 1/3 cup moroccan spice blend (I just get the pre-made one from Coles)
8. 1 pack or 120g cos lettuce
9. 1/3 cup olive oil
10. 1 heaped tsp mustard
11. Juice of 1 lemon
12. 1tsp thyme

1. Coat the pumpkin in the thyme then bake at 200 degrees celcius for 20 minutes
2. Crush, grate or finely dice the garlic
3. Cut the chicken into bite sized pieces
4. Coat the chicken with the garlic and spice mix
5. Toast the flaked almonds in a non stick pan over medium high heat until golden brown
6. Halve the cherry tomatoes and finely chop the mint
7. In a mason jar or small container combine the olive oil, mustard and lemon juice. Salt and pepper to taste then shake to combine
8. Fry the chicken over medium-high heat until cooked through, or around 10 minutes
9. Leave the chicken to cool for 10-15 minutes then build your salad! If you want to keep some in the fridge then leave the dressing on the side until you are ready to serve.


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