4 Serves
82 Mins
In a mixing bowl, combine the chicken with salt, black pepper, and the Moroccan spice blend, ensuring the meat is evenly coated.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
35 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
46 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
771 mg / 1,250 mgPotassium
1185 mg / 4,700 mgSodium
733 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
4 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
295 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the olive oil in an oven-safe skillet over medium-high heat on the stove.
Sear the seasoned chicken in the skillet until the skin is golden brown on all sides.
Transfer the skillet to a preheated oven and roast the chicken at 190°C until fully cooked through.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before slicing and serving over cooked rice.
19
g76
g13
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Moroccan10
g4
g20
g
Thai