Moroccan-Spiced Chicken
with Zucchini, Herby Rice and Lemony Yogurt- Milk
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.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
200 g
Zucchini
1 unit
Lemon
7 g
Parsley
1 unit
Chicken Broth Concentrate
1 tbsp
Moroccan Spice Blend
100 mL
Greek Yogurt
(Contains: Milk)
1 tbsp
Chicken Salt
160 g
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water, 1/4 tsp salt (dbl both for 4 ppl) and broth concentrate 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. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add half the yogurt and lemon juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add Moroccan Spice Blend, half the chicken 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 oil (dbl for 4 ppl), 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.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, peppers and remaining chicken salt. Cook, stirring often, until tender-crisp, 4-5 min. Season with pepper, to taste.
Fluff rice with a fork, then add lemon zest, half the parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt, then stir to combine. Thinly slice chicken. Divide herby rice between plates. Top with veggies and chicken. Spoon lemony yogurt over chicken and sprinkle remaining parsley over top. Squeeze a lemon wedge over top, if desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Moroccan spice blend and lemony yogurt sauce are the clear highlights, delivering warm, fragrant flavour that many reviewers found surprisingly enjoyable. Some found the overall dish a touch bland, particularly the rice and vegetables, while others felt the lemon was too dominant.
- Ease of prep: Most reviewers found the recipe straightforward, though several noted it takes noticeably longer than the estimated time, especially when cooking for four.
- Suggestions: Use only half the lemon juice if you prefer a milder flavour; add a pinch of extra Moroccan spice to the vegetables for more depth. Some reviewers recommend starting the chicken first, as the vegetables tend to finish well ahead of the protein. Consider roasting the vegetables in the oven for a slightly richer result.
- Leftovers: Leftovers kept well and made a satisfying lunch the next day, with the flavours holding up nicely.
- Portions: A few reviewers felt the yogurt sauce was too small for both the marinade and topping — reserving a third of the yogurt for the plate ensures a generous drizzle at serving.
