High-Protein Moroccan Stew for Meal Prep layers tender chicken thighs, chickpeas, and red lentils with butternut squash and tomatoes for a protein-packed, anti-inflammatory Mediterranean dinner.
Chef Rachel simmers everything with cumin, cinnamon, turmeric, and paprika so each bowl delivers over 30 grams of protein while staying cozy enough for busy weeknight dinners and Sunday meal prep that lasts all week.
See also: +10 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of content
Table of Contents
High-Protein Moroccan Stew for Meal Prep
A hearty one-pot Moroccan stew with chicken, chickpeas, lentils, and vegetables for a high-protein, anti-inflammatory Mediterranean meal prep that lasts all week.
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high heat, season chicken thighs with salt and pepper, and sear until golden on all sides, then remove and set aside.
- Lower heat to medium, add onion, garlic, and ginger, and sauté until softened and fragrant.
- Stir in cumin, coriander, paprika, turmeric, cinnamon, cayenne, and tomato paste, cooking for about a minute until the spices are toasted and aromatic.
- Pour in tomatoes and broth, scraping up any browned bits from the bottom of the pot, then add chickpeas, lentils, butternut squash, carrots, and dried fruit if using.
- Nestle the chicken back into the pot, bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through, lentils are tender, and the stew is thick and rich.
- Stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot or cool completely and portion into meal-prep containers.
Notes
For plant-based high protein, omit chicken and double the chickpeas and lentils.
Add a handful of spinach or kale in the last few minutes for extra greens and nutrients.
The stew thickens as it sits; add a splash of broth or water when reheating if needed.
Calories
Approximately 420 kcal per serving, depending on chicken cut and vegetables used. Protein
Approximately 35 g protein per serving from chicken, chickpeas, and lentils.
Approximately 420 kcal per serving, depending on chicken cut and vegetables used. Protein
Approximately 35 g protein per serving from chicken, chickpeas, and lentils.
Nutrition Facts
Estimated per serving for a high-protein Moroccan chicken, chickpea, and lentil stew.
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 35 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 12 g |
| Total Fat | 12 g |
| Saturated Fat | 2.5 g |
| Sodium | 720 mg |
| Sugars | 9 g |
Tips and Variations for High-Protein Moroccan Stew for Meal Prep
- Use boneless chicken thighs for juicy protein, or swap to turkey breast, lean ground turkey, or extra chickpeas and lentils for a plant-based high-protein version.
- Add butternut squash, sweet potato, or cauliflower for extra fiber and natural sweetness, and boost anti-inflammatory benefits with extra turmeric and ginger.
- Cook a double batch, cool completely, and portion into meal-prep containers with quinoa or couscous for 4–5 days of grab-and-go Mediterranean bowls, or freeze for up to 3 months.
High-Protein Moroccan Stew for Meal Prep
Summary
A hearty one-pot Moroccan stew with chicken, chickpeas, lentils, and vegetables for a high-protein, anti-inflammatory Mediterranean meal prep that lasts all week.
Equipment
- Large Dutch oven or soup pot with lid
- Cutting board and chef’s knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Meal prep containers
Ingredients for High-Protein Moroccan Stew for Meal Prep
- Olive oil
- Yellow onion, chopped
- Garlic cloves, minced
- Fresh ginger, minced
- Boneless skinless chicken thighs, cut into chunks
- Sea salt and black pepper
- Ground cumin
- Ground coriander
- Sweet or smoked paprika
- Ground turmeric
- Ground cinnamon
- Pinch cayenne (optional)
- Tomato paste
- Crushed or diced tomatoes
- Chicken or vegetable broth
- Cooked chickpeas, drained and rinsed
- Red or brown lentils, rinsed
- Butternut squash or sweet potato, cubed
- Carrots, sliced
- Dried apricots or dates, chopped (optional)
- Fresh lemon juice
- Fresh cilantro or parsley, chopped
Instructions for High-Protein Moroccan Stew for Meal Prep
- Heat olive oil in a large pot over medium-high heat, season chicken thighs with salt and pepper, and sear until golden on all sides, then remove and set aside.
- Lower heat to medium, add onion, garlic, and ginger, and sauté until softened and fragrant.
- Stir in cumin, coriander, paprika, turmeric, cinnamon, cayenne, and tomato paste, cooking for about a minute until the spices are toasted and aromatic.
- Pour in tomatoes and broth, scraping up any browned bits from the bottom of the pot, then add chickpeas, lentils, butternut squash, carrots, and dried fruit if using.
- Nestle the chicken back into the pot, bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through, lentils are tender, and the stew is thick and rich.
- Stir in lemon juice and fresh herbs, taste and adjust seasoning, then serve hot or cool completely and portion into meal-prep containers.
Notes
- For plant-based high protein, omit chicken and double the chickpeas and lentils.
- Add a handful of spinach or kale in the last few minutes for extra greens and nutrients.
- The stew thickens as it sits; add a splash of broth or water when reheating if needed.
Calories
Approximately 420 kcal per serving, depending on chicken cut and vegetables used.
Protein
Approximately 35 g protein per serving from chicken, chickpeas, and lentils.
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