Better-Than-Takeout Moroccan Spiced Shrimp & Chicken Skillet with Wilted Spinach
This vibrant one-pan skillet features tender chicken and succulent shrimp coated in a warm, aromatic Moroccan spice blend, served over a bed of silky wilted spinach. It's a quick, flavorful weeknight dinner that's far superior to takeout.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp olive oil divided
- 1 tbsp Moroccan spice blend or a mix of cumin, coriander, paprika, and cinnamon
- 1 tsp garlic powder
- 1 tsp salt divided
- 1/2 tsp black pepper freshly ground
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 1 cup chicken broth low sodium
- 1 tbsp lemon juice freshly squeezed
- 5 oz fresh baby spinach about 5 packed cups
- 1/4 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth to prevent drying out.
Make-Ahead: You can marinate the chicken and shrimp up to 8 hours ahead. The spice blend can also be pre-mixed.
Substitutions: Use chicken breast instead of thighs if preferred. For a dairy-free and gluten-free option, ensure your spice blend has no additives and serve with gluten-free grains.
Serving Suggestions: Serve over fluffy couscous, quinoa, or brown rice. A dollop of plain yogurt or a squeeze of extra lemon juice makes a great garnish.
Make-Ahead: You can marinate the chicken and shrimp up to 8 hours ahead. The spice blend can also be pre-mixed.
Substitutions: Use chicken breast instead of thighs if preferred. For a dairy-free and gluten-free option, ensure your spice blend has no additives and serve with gluten-free grains.
Serving Suggestions: Serve over fluffy couscous, quinoa, or brown rice. A dollop of plain yogurt or a squeeze of extra lemon juice makes a great garnish.