Cal Smart Moroccan Chicken Breast
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Cal Smart Moroccan Chicken Breast

Cal Smart Moroccan Chicken Breast

with Jewelled Couscous and Fig Sauce

Sweet and savoury is the name of the game with these Moroccan-spiced succulent chicken breasts, topped with a delectable fig sauce, alongside a bed of fluffy jewelled couscous.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

½ cup


(Contains Wheat)

160 g

Sweet Bell Pepper

113 g

Red Onion

56 g

Baby Spinach

28 g

Almonds, sliced

(Contains Almonds)

4 tbsp

White Cooking Wine

(Contains Sulphites)

2 tbsp

Fig Spread

½ tbsp

Moroccan Spice Blend

½ tsp

Garlic Salt

Not included in your delivery

1 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories633 kcal
Fat19 g
Saturated Fat2.5 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber7 g
Protein50 g
Cholesterol125 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl



Before starting, preheat oven to 450˚F.\n Wash and dry all produce. Roughly chop spinach.Peel, then cut onion into 1/4-inch pieces.Core, then cut pepper into 1/4-inch pieces.Pat chicken dry with paper towels. Season with half the Moroccan Spice Blend (use all for 4 ppl), salt and pepper.

Sear and roast chicken

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side.Remove from heat, then transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**When done, transfer chicken to a plate to rest for 3-5 min.

Prep and cook couscous

Meanwhile, add 2/3 cup water and 1/4 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Add spinach to the pot, then cover and let stand for 5 min. When couscous is tender, fluff with a fork.

Cook veggies

Meanwhile, reheat the same pan (from step 2) over medium heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer veggies to a plate, then cover to keep warm.Carefully wipe the pan clean.

Make sauce

Reheat the same pan over medium. When hot, add cooking wine, fig spread, 1/4 tsp garlic salt and 2 tbsp water (dbl both for 4 ppl). Bring to a simmer. Cook, until sauce reduces slightly, 2-3 min. Remove from heat. Stir any chicken resting juices from the plate into the sauce. Transfer sauce to a small bowl.

Finish and serve

Add almonds, peppers and onions to the pot with couscous. Season with salt and pepper, to taste, then stir to combine.Thinly slice chicken.Divide couscous between plates. Top with chicken.Spoon fig sauce over the chicken.