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One pot Moroccan chicken meal prep with spice-rubbed chicken thighs over brown rice in Dutch oven, and assembled meal prep bowls with fresh vegetables, olives, almonds, and chermoula sauce

One-Pot Moroccan Chicken Meal Prep

One-Pot Moroccan Chicken Meal Prep features spice-rubbed chicken thighs and brown rice cooked together so the rice absorbs flavorful chicken juices, then portioned into 4-5 meal prep bowls topped daily with fresh vegetables and chermoula sauce. ​
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Ingredients Equipment Method Notes

Ingredients
  

  • Moroccan Spice-Rubbed Chicken
  • 1½ lbs boneless skinless chicken thighs (6-8 thighs)
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ¼ tsp ground cinnamon
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • One-Pot Rice Base
  • 1 tbsp olive oil for browning
  • 1 yellow onion finely diced
  • 2 cloves garlic minced
  • 1½ cups long-grain brown rice
  • 3 cups chicken stock or broth
  • 1 tbsp olive oil for fluffing
  • Salt and pepper to taste
  • Chermoula Herb Sauce
  • ½ cup packed cilantro leaves
  • ½ cup packed parsley leaves
  • 1 clove garlic
  • ½ tsp ground cumin
  • ½ tsp paprika
  • 1 tbsp fresh lemon juice
  • 3-4 tbsp extra-virgin olive oil
  • Kosher salt and black pepper to taste
  • Fresh Toppings Added Daily
  • 2 cups cherry tomatoes halved
  • 1 English cucumber diced
  • 1 cup pitted green olives
  • ½ cup slivered almonds toasted
  • 6-8 cups mixed salad greens
  • Crumbled feta cheese optional
  • Lemon wedges

Equipment

  • Large Dutch oven or heavy pot with lid (5-6 quart)
  • Medium bowl for marinating chicken
  • Food processor or blender for sauce
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Tongs or spatula
  • 4-5 meal prep containers
  • Small containers for sauce

Method
 

  1. Mix all spices (smoked paprika, sweet paprika, cumin, coriander, cayenne, garlic powder, cinnamon, salt, pepper) in a bowl. Rub mixture all over chicken thighs, coating thoroughly. Let rest 40-60 minutes at room temperature (or refrigerate overnight for deeper flavor).
  2. While chicken rests, make chermoula: Add cilantro, parsley, garlic, cumin, paprika, lemon juice, and 3 tbsp olive oil to food processor. Pulse until finely chopped and combined. Season with salt and pepper. Transfer to airtight container and refrigerate.
  3. Cook brown rice according to package directions (typically 40 minutes). While rice cooks, dice onion, mince garlic, and prep all fresh toppings. Store toppings in separate containers in refrigerator.
  4. Heat 1 tbsp olive oil in large Dutch oven over medium-high heat. Brown spice-rubbed chicken on both sides until golden (3-4 minutes per side). Remove to plate. Don't wipe pot clean.
  5. Reduce heat to medium. Add diced onion to pot and cook until softened (3-5 minutes), scraping up browned bits. Add garlic and cook 30 seconds until fragrant.
  6. Add cooked brown rice to pot with onions and garlic. Stir to combine. Pour in 3 cups chicken stock and bring to simmer.
  7. Arrange browned chicken on top of rice, nestling slightly. Pour any accumulated juices over everything. Cover with tight-fitting lid, reduce heat to low, and simmer 35-40 minutes until chicken reaches 165°F.
  8. Turn off heat and rest covered 10 minutes. Remove lid, transfer chicken to cutting board, and fluff rice with fork. Drizzle 1 tbsp olive oil over rice and toss gently. Slice or dice chicken into bite-sized pieces.
  9. Cool completely (20-30 minutes) at room temperature before portioning—this is crucial for food safety!
  10. Divide rice evenly among 4-5 meal prep containers (1-1½ cups each). Top each with equal amount of sliced chicken (4-6 oz). Seal and refrigerate up to 5 days.
  11. Daily assembly: Reheat one container in microwave 2-3 minutes until steaming hot. Top with fresh greens, tomatoes, cucumber, olives, almonds, and 2-3 tbsp chermoula sauce. Add optional feta and squeeze lemon juice. Serve immediately.

Notes

Dry-brining (resting spice-rubbed chicken 40-60 minutes) helps retain moisture during meal prep reheating.
Always store fresh toppings separately until assembly to prevent sogginess.
Add 1-2 tbsp water or broth before reheating to keep chicken moist.
Chermoula can use any ratio of parsley to cilantro—use all of one if you hate the other.
Freeze chicken-rice base up to 2-3 months; always use fresh toppings after thawing and reheating.
For faster cooling, spread hot chicken and rice on baking sheet.
Prep Time: 30 minutes (plus 40-60 minutes marinating)
Cook Time: 50 minutes
Total Time: 2 hours
Servings: 4-5 meal prep bowls
Calories
Approximately 625 kcal per bowl with all toppings.
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Protein
Approximately 42 g protein per bowl from chicken, rice, and toppings.
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