One Skillet Moroccan Chicken & Rice

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 480
Protein 48g
Fat 11g
Carbs 49g
Total Time

Chicken and rice may be your go-to source of protein and carbohydrate, but it doesn’t have to be uninspiring!

We are kicking up the flavors in a huge way by doing a Moroccan-inspired chicken and rice recipe. Best thing is – you can whip this up in little time using common spices and seasonings in your cabinet.  It’s all about pairing different flavors together!  So, grab the allspice that you used this fall when baking delicious pies, and the cumin you sprinkled on that fish/chicken last week and let’s get to cooking up a sweet and savory rice dish.


One Skillet Moroccan Chicken & Rice


for 4 servings:

  • 1 1/2 lb raw chicken breast, cut into chunks
  • spray olive oil
  • 2 tablespoons extra virgin olive
  • 2/3 cup red onion, chopped/diced
  • 1 cup (108g) (brown) basmati rice, uncooked
  • 1 can (245g) chickpeas, rinsed and drained
  • Seasonings:
    • 1 1/2 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon allspice
    • 1/2 teaspoon cayenne (or more/less)
    • add 3 cinnamon sticks or 1 teaspoon cinnamon (optional)
  • 1 1/2 cup low sodium chicken stock
  • ~1/3 cup raisins
  • sea salt & pepper to taste
  •  Garnish
    • fresh parsley
    • lemon juice


  1. Spray a nonstick skillet with olive oil and set on medium heat.  Toss the chicken into the skillet and cook until the outside is no longer pink and some of the edges are brown, about 6 to 8 minutes. It is ok if the chicken is not entirely cooked, we just want the outside seared.  Set the chicken aside but place the skillet back on the heat.
  2. Add olive oil and red onions to the skillet.  Saute the onions for about 3 minutes until they are brown and somewhat translucent.  Add rice, chickpeas and seasonings to the skillet.  “Bloom” everything together and ensure the rice and chickpeas are completely covered in oil and seasonings.  Cook for about 3 to 5 minutes.
  3. Pour in chicken stock and bring everything to a boil.  Toss in raisins and chicken (and cinnamon sticks) and reduce heat to low-medium.  Cover and cook for about 20 minutes, until the rice is soft, not mushy.
  4. Stir it up, then season to taste with sea salt and pepper.
  5. Garnish with freshly chopped parsley.

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