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Moroccan chicken salad

ingredients

servings

2

Quinoa

50 grams

Chicken breast

100 grams

Cherry tomatoes

4 unit

Lemon juice

1 glass

Grated lemon peel

2 teaspoons

Salt

to taste

Pepper

to taste

Artichokes

30 grams

Chickpeas

20 grams

single courses from Marocco

Moroccan chicken salad

Moroccan chicken salad

with meat source of C vitamins high in potassium high in phosphorus

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Moroccan chicken salad

A taste of morocco

Moroccan chicken salad step 1

step 1

Put the quinoa and 140mL of water in a saucepan over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to a minimum. Cook over a low flame for 10-12 minutes until the liquid is absorbed. Set aside to let it cool.

Moroccan chicken salad step 2

step 2

Meanwhile, marinate the chicken for about 30 minutes.

Moroccan chicken salad step 3

step 3

Heat a non-stick pan over medium heat. Add the chicken and cook for 3-4 minutes until the chicken is cooked. Set aside to cool.

Moroccan chicken salad step 4

step 4

To serve, place the tomatoes, chicken, quinoa, chickpeas, pepper, coriander, lemon juice and peel in a serving bowl. Season with salt and pepper, if desired, and mix. gently.

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