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Moroccan Chicken Salad

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While this tastes great with the chicken served hot, you can prep in advance and keep chilled until required – perfect for lunchboxes.


  • 1 tsp ras el hanout spice
  • 150g skinless chicken breast
  • 80g baby leaf salad
  • 25g crumbled feta
  • ½ small diced courgette (approx 80g)
  • 4 cherry tomatoes, halved
  • 5g fresh coriander, chopped
  • 1 tbsp lemon juice


  1. Preheat the oven to 200˚C, gas 6.
  2. Put the chicken breast in a sealable bag or container, add the ras el hanout and shake to coat the chicken well.
  3. Remove the chicken and bake in a non-stick roasting tin for 20-30 mins until golden brown and cooked through.
  4. Slice and serve hot or cold with the baby leaf salad mixed with the feta, courgette, tomatoes and coriander, dressed with the lemon juice.
  5. Smart tip: If you don’t have any ras el hanout, use a pinch each of pepper, ground ginger, turmeric, ground cumin, paprika and ground cinnamon.

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