Grilled Moroccan Chicken With Roast Vegetable Salad

Serves 4 – 6




Grilled Moroccan Chicken

• 500 gm chicken tenderloins

• ¼ cup extra virgin olive oil

• 1 tsp salt

• 1 tsp sugar

• 1-3 garlic cloves, minced (dependent on how

• much you love garlic!)

• 2 tsp paprika

• 1 tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp ground turmeric

• ¼ tsp ground ginger

• ½ tsp ground cinnamon

• 1/8 tsp cayenne pepper


Roast Vegetable Salad

• 4 sweet potatoes, peeled, cut into 3-4cm chunks

• 2 red onions, cut into wedges

• 2 zucchini, cut into 2cm rounds

• 4 carrots, peeled, cut into 2cm rounds

• 2 capsicum, cut into 2-3cm strips

• 2 tbsp ras-el-hanout

• 2 tbsp olive oil

• 200g spinach leaves (or salad leave of choice)

• Seeds of 1 pomegranate (optional)

• 100g feta, crumbled

• Up to 8 tbsp balsamic vinegar (determine based on your tastes)




Grilled Moroccan Chicken

• Mix all ingredients except chicken together in a small bowl or jug.


• Place chicken tenderloins in a large zip lock bag. Add marinade to bag, press out air and seal shut.


• Massage marinade into chicken tenderloins until evenly coated within the bag.


• Place the bag on a plate within the fridge (in case of leakage)and let the chicken marinate for 6 hours. Will still be tasty after 15-20mins if that’s all you can manage.


• Pre-heat grill to high. Place tenderloins on grill, cook for 2-3 minutes each side.


Roasted Vegetable Salad

• Heat oven to 200c.


• Line a large baking tray with baking paper


• In a large bowl toss together all the vegetables with the ras-el-hanout, olive oil, salt and pepper.


• Arrange in a single layer on a baking tray, roast, turning once, for 30 minutes until tender and golden brown.


• Once cooked , allow to cool for 10 minutes then toss with the spinach leaves, pomegranate seeds, feta and vinegar.


To Serve:

• Place generous amount of salad on plate and top with 2-4 grilled chicken tenderloins depending on appetite.


Not Only Delicious, But Also Nutritious Because:

• Sweet potatoes are a low GI carb source that are high in potassium and beta-carotene. Capsicums are a great source of beta-carotene, B6, E, vitamin C, and potassium.


• Beta-carotene is the pre-cursor to vitamin A and essential to eye health. Potassium is necessary for muscle health, normal blood pressure and the regulation of fluid balance within the body.



• Marinate chicken in the morning (or night before) so it’s ready to go when you get home from work.


• Tenderloins can also be pan-fried if you don’t have a grill.


• If you want the tenderloins hot, grill when you remove roast vegetables from oven while they are sitting for 10 minutes.


Recipe from The Balanced Body Australia.