Moroccan Spiced Chicken with Cauliflower Rice and Zucchini Noodles (Keto-Friendly)

Allergens

Tree nuts (almonds)

Ingredients

• 6 boneless, skinless chicken breasts 2 tablespoons Ras el Hanout spice mix 1 medium head cauliflower, riced 3 large zucchinis, spiralized 1 cup chopped fresh cilantro 1/2 cup pitted Kalamata olives, halved 1/4 cup sliced almonds Salt and pepper to taste Olive oil for cooking

Instructions

1. Season chicken breasts with salt and pepper, then coat evenly with Ras el Hanout spice mix. Set aside.
2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add chicken breasts and cook until golden brown on both sides and fully cooked through (about 15 minutes). Transfer to a plate and keep warm.
3. In the same pan, add another 2 tablespoons of olive oil, then add the riced cauliflower. Sauté until tender and golden, about 5 7 minutes. Season with salt and pepper.
4. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add spiralized zucchini noodles and cook until just softened, about 3 4 minutes. Season with salt and pepper.
5. To serve, place a portion of cauliflower rice on each plate, followed by zucchini noodles. Top with a chicken breast and garnish with fresh cilantro, Kalamata olives, and sliced almonds.

Chef’s Insight

For an added flavor boost, marinate the chicken overnight before cooking.

Notes

Adjust the spice level of Ras el Hanout to your taste preference.