Moroccan-Inspired Organic Chicken Breast
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 zesty rice rounds out the flavours of this delicious Moroccan-inspired plate.
Ingredients: Organic chicken breast • Zucchini • Sweet bell pepper • Basmati rice • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Lemon • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Organic Chicken Breast
¾ cup
Basmati Rice
1 unit(s)
Zucchini
½ unit(s)
Lemon
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
8 g
Moroccan Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat, Soy, Triticale)
1 unit(s)
Greek Yogurt
(Contains: Milk)
4 g
Garlic Salt
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat, Soy, Triticale)
1 unit(s)
Sweet Bell Pepper
7 g
Parsley
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, in a large bowl, combine Moroccan Spice Blend, half the garlic salt and half the yogurt.
- Pat chicken dry with paper towels, then add to the bowl with yogurt marinade. Toss to coat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- Zest, then juice half the lemon (whole lemon for 4 servings). Cut remaining lemon into wedges.
- To a small bowl, add remaining yogurt, 1 tbsp (2 tbsp) lemon juice and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 2-3 min per side, until golden.
- Remove the pan from heat, then transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 10-14 min, until cooked through.**
- Carefully rinse and wipe the pan clean.
- Reheat the same pan (from step 4) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Cook for 4-5 min, stirring often, until tender-crisp.
- Season with salt, pepper and remaining garlic salt.
- Fluff rice with a fork, then add lemon zest, half the parsley and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.
- Thinly slice chicken.
- Divide zesty rice between bowls. Top with veggies and chicken.
- Spoon lemony yogurt over chicken. Sprinkle remaining parsley over top.
- Squeeze a lemon wedge over top, if you like.
