Moroccan Chicken with Olives & Quinoa

Corn Free, Dairy Free, Egg Free, Gluten Free, Nut Free, Oat Free, Soy Free, Low Sugar

558 Calories | 32g Protein | 31g Carbs | 34g Fat | 4g Fiber | 1g Sugar

50 minutes | 4 servings

This dish is all about bold, bright flavors. The chicken is tender, soaking up warm Moroccan spices while the olives and lemon add a tangy, savory punch.

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Why You'll Love This

This is the perfect dinner for company OR a solo weeknight meal. It comes together in less than an hour with mostly hands-off cooking. Getting the chicken in the oven is actually the hardest part.  

The Nutrition Profile

This recipe delivers 32 grams of protein per serving. Protein needs tend to increase after 40, and getting enough throughout the day helps support weight training and keeps you satisfied between meals. You're also getting 4 grams of fiber from the quinoa, which supports digestive health and helps with blood sugar balance.

The chicken thighs provide iron and zinc, nutrients that many of us don't get enough of. The quinoa adds magnesium and B vitamins, while the olives contribute healthy fats and vitamin E.

At 558 calories per serving, this is a substantial meal that will actually keep you full, with a good balance of protein, fats, and complex carbs.

The Ingredient List

The star here is the Moroccan spice blend, which you can find in most grocery stores in the spice aisle. Look for blends that include cumin, coriander, cinnamon, and paprika. If you can't find a pre-made blend, you can mix your own using this recipe.

For the chicken, bone-in, skin-on thighs are key here because they stay juicy and flavorful during the oven cooking. The skin gets crispy and adds richness to the dish. Green olives are traditional in Moroccan cuisine, but if briny olives don't agree with you, you can reduce the amount or swap them for roasted peppers instead.

The quinoa can be swapped for rice, couscous, or cauliflower rice if you prefer. Fresh lemon juice and zest are non-negotiable though, they bring the whole dish together with brightness that balances the rich, savory flavors.

The Practical Stuff

You'll need a Dutch oven or a deep oven-safe pan with a lid for this recipe. If you don't have one, a large oven-safe skillet works too, just cover it tightly with foil.

Leftovers keep well in the fridge for up to three days, making it perfect for meal prep. The quinoa actually tastes better the next day after it's had time to soak up all those spices.

The Method

Start by patting the chicken dry with paper towels. This step is important because it helps the skin brown properly. Season generously with salt and pepper, then brown the chicken skin-side down in your Dutch oven over medium heat for about five minutes. You want a nice golden color before flipping to brown the other side for two more minutes. Remove the chicken and set it aside.

Lower the heat and add your Moroccan spice blend to the pan. Let it cook for a minute or two until it smells fragrant and toasty. This blooms the spices and intensifies their flavor. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Those bits are pure flavor.

Return the chicken to the pan, scatter in the olives, and add the lemon juice and zest. Pop the whole thing in the oven at 400°F for 30 to 35 minutes. The chicken is done when it reaches 165°F internally and the juices run clear. While the chicken cooks, make your quinoa according to package directions.

When everything is ready, divide the quinoa among plates, top with the chicken and olives, and garnish with fresh parsley.

Why This Works

This recipe hits all the marks: it's aromatic and flavorful, substantial enough to keep you satisfied, and simple enough to make on a weeknight.

The combination of protein-rich chicken, fiber-packed quinoa, and healthy fats from the olives creates a balanced meal that won't leave you hungry an hour later. Plus, the mostly hands-off cooking means you can get other things done while dinner takes care of itself.

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