Moroccan-Inspired Double Chicken
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Moroccan-Inspired Double Chicken

Moroccan-Inspired Double 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 zesty rice rounds out the flavours of 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.

Preparation Time35 minutes
Cooking Time5 minutes


serving amount

4 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)


1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 unit(s)

Greek Yogurt

(Contains Milk)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 unit(s)

Sweet Bell Pepper

7 g


Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


2 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber5 g
Protein90 g
Cholesterol270 mg
Sodium1650 mg
Trans Fat0.3 g
Potassium1750 mg
Calcium150 mg
Iron5 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.


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


Boil water and marinate chicken
  • 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.
  • Meanwhile, combine Moroccan Spice Blend, half the garlic salt and half the yogurt and 1/4 tsp salt in a large bowl. (NOTE: Reserve remaining yogurt for sauce in step 3.)
  • Pat chicken dry with paper towels, then add to the large bowl with yogurt marinade. Toss to coat.
Cook rice
  • Once water is 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.
  • Roughly chop parsley.
  • Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
  • Add remaining 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.
Cook chicken
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is 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 cooked through, 10-14 min.**
  • Carefully rinse and wipe the pan clean.
Cook veggies
  • Reheat the same pan over medium-high.
  • When the pan is 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.
Finish and serve
  • 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 plates. Top with veggies and chicken.
  • Spoon lemony yogurt over chicken. Sprinkle remaining parsley over top.
  • Squeeze a lemon wedge over top, if desired.

If you've opted for double chicken, add 1/4 tsp salt to the marinade. 


Cook chicken in the same way the recipe instructs you to cook the regular portion of chicken. Work in batches, if necessary.