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Marinated Chicken with Charmoula Sauce

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! 

 

Difficulty: Easy

Ingredients
  • 2 teaspoons cumin
  • 3 garlic cloves (minced)
  • 2 teaspoons salt
  • 2 bunches fresh cilantro
  • 1 cup olive oil
  • 1 teaspoon cayenne pepper
  • 2 tablespoons paprika
  • 1½ bunches fresh parsley
  • ⅓ cup fresh lemon juice
  • 4 boneless skinless chicken breasts
Instructions
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
Duration: 2:38.

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
410
20% Complete
20%
Fat
31g
47% Complete
47%
Cholesterol
72mg
24% Complete
24%
Sodium
1519mg
66% Complete
66%
Carbohydrates
6g
6% Complete
6%
Fiber
2g
8% Complete
8%
Sugar
1g
2% Complete
2%
Protein
28g
54% Complete
54%
*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

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