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Moroccan Chicken

This recipe is on plan for the Klar Health program. The Klar team is on a mission to help people make a positive impact on their own health and the health of their community. If you are ready to get started on your own health journey or you have any questions please fill out the health assessment on our home page!


  1. 1 Teaspoon Nutmeg

  2. 1 Teaspoon Cumin

  3. 1 Teaspoon Coriander

  4. 1/2 Teaspoon Allspice

  5. 1/2 Teaspoon Ground Ginger

  6. 1/8 Teaspoon Cayenne

  7. 1/8 Teaspoon Cinnamon

  8. 1/2 Teaspoon Salt

  9. 1/2 Teaspoon Pepper

  10. 2 lbs Chicken Breasts, boneless, skinless, and cubed

  11. 1 (14.5-oz) Can Diced Tomatoes

  12. 1/2 Cup Chicken Broth

  13. 20 Green Pitted Olives

  14. 1/2 Tablespoon Olive Oil

  15. 4 Cups Frozen Riced Cauliflower


Combine the first nine ingredients in a large, re-sealable plastic bag. Add chicken, and toss to coat. Place chicken in a pressure cooker, and top with tomatoes and juices, chicken broth, olives, and olive oil. Secure the lid and close the pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening. Meanwhile, steam riced cauliflower in the microwave or on the stovetop until tender, about 5 minutes. Serve chicken and sauce atop cauliflower "rice." Alternatively, you may prepare this dish in the oven by placing the ingredients as instructed in a baking dish and baking at 400°F for 40 minutes or until the chicken reaches an internal temperature of 165°F.


Chicken is a great source of protein. Chicken is high in protein and low calorie.

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