Marinated Chicken with Charmoula Sauce

Try this heart healthy and extremely flavorful marinated chicken with charmoula sauce! The sauce marinade uses a variety of fresh herbs and spices.

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Today in Eating By Heart with Colombe Jacobsen, you’ll be making marinated chicken with charmoula sauce! In this dish you’ll be using a lot of herbs and spices that bring a lot of flavor without a lot of fat.

First you’ll be combining some cumin, Turkish paprika, cayenne pepper, and sea salt with some olive oil. This will be the marinade so a lot of the olive oil will cook off (so don’t worry, we’re not using so much fat in the recipe!). Then squeeze some lemon juice into this mix, and then add some fresh grated or minced garlic. Then you’re going to add your fresh herbs, which are fresh parsley and cilantro. These add a nice burst of freshness to the charmoula sauce. Before continuing, you might want to reserve some of this Charmoula sauce on the side to top off your complete dish at the end!

Next, you’re going to submerge your chicken breast. The chicken breast Colombe has is pounded, which means they’re thin and they’ll cook evenly. You also want to trim off any extra fat. Place your chicken into this sauce and have those soak up the marinade on the side for a little while. The marinated chicken should sit for a few hours before cooking. 

Now you’re ready to start cooking! Grease a pan and start placing the marinated chicken breasts right on top until you get some grill marks on the bottom side, then flip them over for a few minutes. Cook to taste and you can add any side you’d like to this extremely flavorful chicken! 

 

  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper
  • 3 garlic cloves (minced)
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 1½ bunches fresh parsley
  • 2 bunches fresh cilantro
  • ⅓ cup fresh lemon juice
  • 1 cup olive oil
  • 4 boneless skinless chicken breasts
In a medium bowl combine garlic, herbs and spices. Add olive oil and lemon, then set half the charmoula mixture to the side. Rinse chicken and pat dry. Trim the chicken breasts and pound flat between two pieces of plastic wrap until they are 1/3 inch thick. Season both sides with salt and pepper and coat with half the charmoula. Allow the chicken to marinate in the charmoula for at least 2 hours or overnight. Grease a grill pan and cook chicken on both sides until it is completely cooked. Remove from pan and top with reserved charmoula. Serves 4

Nutrition Information

Recipe Serves: 4
Nutrition Information Based on a Single Serving
Calories 41020%
Fat 31gr47%
Cholesterol 72mg24%
Sodium 1519mg66%
Carbohydrates 6gr4%
Fiber 2gr8%
Sugar 1gr2%
Protein 28gr54%

*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Dairy Free
Dairy Free
Gluten Free
Gluten Free
Lower Carbohydrate
Lower
Carbohydrate