Our Plans
Moroccan Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Moroccan Chicken

Moroccan Chicken

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.

Family Friendly

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

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

200 g


1 unit


1 tbsp

Chicken Stock Powder

(Contains Soy)

1 tbsp

Moroccan Spice Blend

100 mL

Greek Yogurt

(Contains Milk)

1 tsp

Garlic Salt

160 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories770 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber5 g
Protein51 g
Cholesterol150 mg
Sodium1570 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.


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


Cook rice

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.

Prep and make lemony yogurt

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.

Marinate chicken

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.

Cook chicken

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.

Cook veggies

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.

Finish and serve

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.