No Fail Recipes

Moroccan Chermoula Chicken Bowl

Recipe by
30 minutes
Prep: 10 minutes | Cook: 20 minutes | Servings: 2


  • ¼ quinoa
  • ¼ buckwheat
  • 1 teaspoon turmeric powder
  • ½ teaspoon kosher salt
  • 2  chicken breasts, salt and peppered to taste
  • 3 tablespoons olive oil, divided
  • 2 roasted red peppers diced
  • 3 tablespoons pistachios, shelled, and chopped
  • 2 cups baby spinach
  • ¼ cup chermoula spice blend
  • Organic garlic & cilantro


  1. Preheat oven to 400 °F.
  2. In a small pot, bring water, salt, quinoa, buckwheat and turmeric to a boil. Add turmeric quinoa and buckwheat to boiling water; stir. Return to a boil. Cover, then reduce heat to low. Simmer 15 minutes, or until grains are tender. Remove from heat. Fluff with a fork.
  3. Meanwhile, in a medium sauté pan over medium-high heat, heat about 1 ½ tablespoons cooking oil . Add chicken to sear about 3 minutes. Flip and sear 1 minute more.
  4. Transfer chicken to a foil-lined baking sheet. Roast 15-20 minutes, or until internal temperature reaches 165 degrees and it is no longer pink in the center of the thickest part.
  5. Heat about 1 ½ tablespoons olive oil in pan used for chicken over medium-low heat.  Add red peppers, pistachios, and chermoula spice mixture; stir. Cook 2-3 minutes, or until pistachios are lightly toasted. Add ¼ cup water; stir. Simmer 2 minutes. Drizzle with about 2 tablespoons olive oil. Salt and pepper to taste. Stir.
  6. Cut chicken breasts into 6-8 slices each. Make a bed of baby spinach in each bowl.  Top plate with quinoa/buckwheat mixture.  Fan chicken over top. Spoon chermoula sauce over chicken.



Moroccan Chicken Chermoula-550x550


One Review

  1. this chicken bowl looks so amazing! loving that quinoa and buckwheat mixture. definitely something i have to try!

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No Fail Recipes