with Zucchini, Zesty Rice and Lemony Yogurt
This one's in the running to be your next weeknight fave! Warm, fragrant spices and creamy yogurt are a perfect quick marinade for chicken breasts, while pops of sweetness from jeweled rice round out the flavours on this delicious Moroccan-inspired plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Stock Powder
Moroccan Spice Blend
Sweet Bell Pepper
Not included in your delivery
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Add half the yogurt, lemon juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add Moroccan Spice Blend, half the garlic salt and remaining yogurt to a large bowl. Season with pepper, then stir to combine.Pat chicken dry with paper towels, then add to the large bowl with yogurt marinade. Toss to coat.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.Remove the pan from heat, then transfer chicken to an unlined baking sheet.Roast in the middle of the oven until chicken is cooked through, 10-12 min.**Carefully rinse and wipe the pan clean.
Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Cook, stirring often, until tender-crisp, 4-5 min.Season with remaining garlic salt and pepper, to taste.
Fluff rice with a fork, then add lemon zest and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.Thinly slice chicken.Divide zesty rice between plates. Top with veggies and chicken.Spoon lemony yogurt over chicken.Squeeze a lemon wedge over top, if desired.