Ras El Hanout Chicken Recipe with Chopped Salad

Butterflied ras el hanout chicken breast with chopped salad

  • serves 2
  • Easy

Check out this North African inspired recipe, butterflied chicken ras el hanout. This dish is low cal, gluten free and packed full of flavour... an easy midweek meal


*This recipe is gluten-free according to industry standards



  • chicken breasts 2
  • olive oil
  • ras el hanout 1 tbsp


  • extra-virgin olive oil 1 tbsp
  • lemon 1/2, juiced
  • honey 1 tbsp
  • sumac 1 tsp


  • vine tomatoes 2, chopped
  • cucumber 1/2, chopped
  • red onion 1/2, chopped
  • flat-leaf parsley a small bunch, torn


  • Step 1

    Cut each chicken breast along one side from top to bottom, but not all the way through, to gradually open each chicken breast like a book.

  • Step 2

    Put in a bowl with 1 tbsp of oil and the ras el hanout, then season well and toss to coat.

  • Step 3

    Heat a griddle or frying pan to medium and cook the chicken breasts for 5 minutes on each side until dark golden and cooked through.

  • Step 4

    Whisk all of the dressing ingredients with some seasoning and stir through the chopped salad. Serve with the chicken.

Nutritional Information

  • Kcals 375
  • Fat 14.9g
  • Saturates 2.6g
  • Carbs 17.5g
  • Sugars 14.4g
  • Fibre 5.8g
  • Protein 39.8g
  • Salt 0.79g