Moroccan-Spiced Chicken with Cauliflower

Dinner · Easy · 32 min (10 prep + 22 cook) · Makes 1 serving (~70 g protein). Use the planner's servings stepper to batch-cook.
High-proteinLow-carbGluten-free
Moroccan-Spiced Chicken with Cauliflower — high-protein dinner recipe

Moroccan-Spiced Chicken with Cauliflower delivers 70 g of protein for just 12 g net carbs — a quick dinner that comes together fast. That's enough high-quality protein in one sitting to clear the leucine threshold for muscle repair.

70 gProtein
12 gNet carbs
22 gFat
5 gFiber
526Calories

Ingredients

  • 230 g Chicken breast
  • 200 g Cauliflower & courgette
  • 60 g 0% Greek yogurt
  • 2 tsp Olive oil
  • Ras el hanout, cumin & cinnamon, to taste
  • Lemon & coriander, to taste

Equipment

  • oven + sheet pan

Method

  1. Toss chicken and vegetables with oil and the warm spices.
  2. Roast at 200°C (400°F) for ~20 min until the chicken is cooked and the veg caramelised.
  3. Serve with a dollop of yogurt, lemon and coriander.

Storage & make-ahead

Fridge: keeps 3–4 days in an airtight container — reheat gently. Most portions freeze well for up to 2 months; thaw overnight.

Tip

Warm North-African spices make lean chicken anything but boring.

Dietary swaps

Dairy-free: 0% Greek yogurt → unsweetened coconut or soy yogurt (for lactose intolerance or a dairy-free diet)

Full nutrition (estimated, per serving): 526 kcal · 70 g protein · 12 g net carbs · 22 g fat (4 g sat) · 5 g fiber · 6.5 g sugar · 230 mg sodium. Allergens: Milk. Macros are realistic estimates from standard food-composition values; brands and portions vary.

Get the full cookbook (PDF) — 100 recipes, 3 meal plans & the science →