

LUNCH & DINNER
Jul 10, 2025
Moroccan chicken thighs with sweet yellow rice
Servings: 4 | Cook Time: 45 minutes | Dairy-free, gluten-free, high-protein
Ingredients
For the rice:
1 yellow onion, diced
1 tablespoon unrefined coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon turmeric
1/2 teaspoon cumin
2 cups chicken bone broth
2 cups Jasmine white rice, rinsed
1/3 cup fresh parsley leaves
1/2 cup sliced almonds, for serving
1 cup pitted and diced dark sweet cherries, for serving
For the chicken:
1 1/2 pound boneless, skinless chicken thighs
2 tablespoons extra-virgin olive oil
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon cumin
For the zucchini:
2 zucchini, diced
2 cloves garlic, peeled and minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Appliances & Utensils
Medium pot with lid
Knife & cutting board
Measuring spoons and cups
Large skillet
Wooden spoon
Fork
Small bowl
Instructions
Prepare the pot: Wash, peel and dice 1 yellow onion. In a medium pot, heat 1 tablespoon unrefined coconut oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3–4 minutes. Add in ½ teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon turmeric, and ½ teaspoon cumin along with 2 cups of chicken bone broth.
Prepare the rice: Rinse 2 cups Jasmine rice in a colander until water is clear. Stir in 2 cups jasmine rice to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is softened and liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Wash 1/3 cup fresh parsley leaves and stir into cooked rice.
Season the chicken: In a small bowl, mix 1 tablespoon olive oil, ½ teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon cumin. Add 1½ pounds boneless, skinless chicken thighs to the bowl and cover in the mixture.
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–7 minutes per side, until cooked through and golden brown. Remove from heat, set aside, and let rest for a few minutes before slicing.
Prepare the zucchini: Wash and dice 2 zucchini into bite-sized pieces and mince 2 cloves of garlic. Heat 1 tablespoon olive oil in the same skillet used for the chicken over medium heat. Add the zucchini and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until tender and slightly browned, about 5–7 minutes.
Serve: Wash and dice 1 cup dark sweet cherries. Serve dish with a scoop of rice, a chicken thigh, and a scoop of zucchini. Top with a few diced cherries and sliced almonds. Enjoy!
Pro Tip: If you aren't a fan of dark sweet cherries, considered using dried-unsweetened cranberries.
For vegetarian/vegan dietary preferences: Swap the chicken for white beans, seasoning them with the same marinade as the chicken.
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LUNCH & DINNER
Jul 10, 2025
Moroccan chicken thighs with sweet yellow rice
Servings: 4 | Cook Time: 45 minutes | Dairy-free, gluten-free, high-protein
Ingredients
For the rice:
1 yellow onion, diced
1 tablespoon unrefined coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon turmeric
1/2 teaspoon cumin
2 cups chicken bone broth
2 cups Jasmine white rice, rinsed
1/3 cup fresh parsley leaves
1/2 cup sliced almonds, for serving
1 cup pitted and diced dark sweet cherries, for serving
For the chicken:
1 1/2 pound boneless, skinless chicken thighs
2 tablespoons extra-virgin olive oil
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon cumin
For the zucchini:
2 zucchini, diced
2 cloves garlic, peeled and minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Appliances & Utensils
Medium pot with lid
Knife & cutting board
Measuring spoons and cups
Large skillet
Wooden spoon
Fork
Small bowl
Instructions
Prepare the pot: Wash, peel and dice 1 yellow onion. In a medium pot, heat 1 tablespoon unrefined coconut oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3–4 minutes. Add in ½ teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon turmeric, and ½ teaspoon cumin along with 2 cups of chicken bone broth.
Prepare the rice: Rinse 2 cups Jasmine rice in a colander until water is clear. Stir in 2 cups jasmine rice to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is softened and liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Wash 1/3 cup fresh parsley leaves and stir into cooked rice.
Season the chicken: In a small bowl, mix 1 tablespoon olive oil, ½ teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon cumin. Add 1½ pounds boneless, skinless chicken thighs to the bowl and cover in the mixture.
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–7 minutes per side, until cooked through and golden brown. Remove from heat, set aside, and let rest for a few minutes before slicing.
Prepare the zucchini: Wash and dice 2 zucchini into bite-sized pieces and mince 2 cloves of garlic. Heat 1 tablespoon olive oil in the same skillet used for the chicken over medium heat. Add the zucchini and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until tender and slightly browned, about 5–7 minutes.
Serve: Wash and dice 1 cup dark sweet cherries. Serve dish with a scoop of rice, a chicken thigh, and a scoop of zucchini. Top with a few diced cherries and sliced almonds. Enjoy!
Pro Tip: If you aren't a fan of dark sweet cherries, considered using dried-unsweetened cranberries.
For vegetarian/vegan dietary preferences: Swap the chicken for white beans, seasoning them with the same marinade as the chicken.
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.

LUNCH & DINNER
Jul 10, 2025
Moroccan chicken thighs with sweet yellow rice
Servings: 4 | Cook Time: 45 minutes | Dairy-free, gluten-free, high-protein
Ingredients
For the rice:
1 yellow onion, diced
1 tablespoon unrefined coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1 teaspoon turmeric
1/2 teaspoon cumin
2 cups chicken bone broth
2 cups Jasmine white rice, rinsed
1/3 cup fresh parsley leaves
1/2 cup sliced almonds, for serving
1 cup pitted and diced dark sweet cherries, for serving
For the chicken:
1 1/2 pound boneless, skinless chicken thighs
2 tablespoons extra-virgin olive oil
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon cumin
For the zucchini:
2 zucchini, diced
2 cloves garlic, peeled and minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Appliances & Utensils
Medium pot with lid
Knife & cutting board
Measuring spoons and cups
Large skillet
Wooden spoon
Fork
Small bowl
Instructions
Prepare the pot: Wash, peel and dice 1 yellow onion. In a medium pot, heat 1 tablespoon unrefined coconut oil over medium heat. Add the diced onion and sauté until soft and translucent, about 3–4 minutes. Add in ½ teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon turmeric, and ½ teaspoon cumin along with 2 cups of chicken bone broth.
Prepare the rice: Rinse 2 cups Jasmine rice in a colander until water is clear. Stir in 2 cups jasmine rice to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is softened and liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Wash 1/3 cup fresh parsley leaves and stir into cooked rice.
Season the chicken: In a small bowl, mix 1 tablespoon olive oil, ½ teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon turmeric, and ½ teaspoon cumin. Add 1½ pounds boneless, skinless chicken thighs to the bowl and cover in the mixture.
Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–7 minutes per side, until cooked through and golden brown. Remove from heat, set aside, and let rest for a few minutes before slicing.
Prepare the zucchini: Wash and dice 2 zucchini into bite-sized pieces and mince 2 cloves of garlic. Heat 1 tablespoon olive oil in the same skillet used for the chicken over medium heat. Add the zucchini and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until tender and slightly browned, about 5–7 minutes.
Serve: Wash and dice 1 cup dark sweet cherries. Serve dish with a scoop of rice, a chicken thigh, and a scoop of zucchini. Top with a few diced cherries and sliced almonds. Enjoy!
Pro Tip: If you aren't a fan of dark sweet cherries, considered using dried-unsweetened cranberries.
For vegetarian/vegan dietary preferences: Swap the chicken for white beans, seasoning them with the same marinade as the chicken.
Comments
Healthy inspiration, delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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Spicy chicken stuffed sweet potatoes

LUNCH & DINNER
Deconstructed arugula chicken salad

LUNCH & DINNER RECIPE
Moroccan chicken & roasted potatoes with romesco

BREAKFAST
Almond butter cacao smoothie

LUNCH & DINNER
Moroccan chicken & sautéed vegetables with romesco

LUNCH & DINNER
Sage & sweet potato turkey meatball bowl

SNACK
Brownie bite protein balls

BREAKFAST
Apple & maple chicken sausage breakfast skillet

BREAKFAST
Blueberry baked oatmeal casserole

LUNCH & DINNER
Roasted tomato salmon quinoa bowl

LUNCH & DINNER RECIPE
Pan-seared chicken & zucchini with herby green sauce

LUNCH & DINNER
Turkey stuffed sweet potatoes

LUNCH & DINNER
Cilantro-lime rice bowl

LUNCH & DINNER
Blackened chicken with pesto broccoli & sweet potato

BREAKFAST
Bake-ahead egg & turkey breakfast casserole

SNACK
Carrot cake protein balls

HEALTHY FOODIE GUIDE
A healthy foodie's guide to Raleigh, NC

WELLNESS READS
How to make a healthy meal plan for the week

LUNCH AND DINNER RECIPE
Firecracker beef bowls

BREAKFAST
Gluten-free pumpkin scones with a dark chocolate drizzle

LUNCH & DINNER
Dairy-free beef & spinach vodka pasta

LUNCH & DINNER
Gluten-free heirloom BLTs with an arugula salad

LUNCH & DINNER
Lettuce-wrapped burgers with sweet potato fries

LUNCH & DINNER
Honey harissa chicken bowls (CAVA copycat)

BREAKFAST
Gluten-free blueberry scones

BREAKFAST
Red pepper chicken sausage & egg bites (Starbucks copycat recipe)

LUNCH & DINNER
Tomato-basil pesto pasta

LUNCH & DINNER
One-pan coconut-lime chicken thighs with sautéed peppers & onions

LUNCH & DINNER
Sweet & sour chicken smash tacos

BREAKFAST
High-protein chocolate strawberry chia pudding

LUNCH & DINNER
Moroccan chicken thighs with sweet yellow rice

LUNCH & DINNER
Pistachio-crusted cod

SAUCES & SIDES
Crispy roasted yellow potatoes

BREAKFAST
Gluten free breakfast biscuits with chia jam

LUNCH & DINNER
Sheet pan chimichurri kebabs

WELLNESS READS
How to make the most of your groceries: budgeting, freshness, and food safety

DINNER PARTY PLATTER
Triple berry summer salad with a simple lemon dijon vinaigrette

DINNER PARTY PLATTER
Fresh and easy watermelon-mint & blueberry skewers

DINNER PARTY PLATTER
Salty prosciutto & fresh melon on simple skewers

SWEET TREAT
Rich dark chocolatey mousse pie and fresh berries

BREAKFAST
Chocolate peanut butter chia pudding recipe | High-protein, Dairy-free

WELLNESS READS
What one year of marriage has taught me about love, healthy choices, and dreaming big

HEALTHY FOODIE GUIDE
A healthy foodie's guide to Southern California

WELLNESS READS
Eat well, spend less: My top tips for saving on groceries while eating healthy

SWEET TREAT
Dark chocolate chip cookie dough protein balls

WELLNESS READS
13 great pieces of advice if you want to start living a healthier lifestyle today

WELLNESS READS
10 game-changing habits to boost your energy
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design
Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Join the community to get weekly meal plans, simple recipes, and encouragement to eat healthy and feel your best.
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie



