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Moroccan Spiced Chicken

Moroccan Spiced Chicken

with Zucchini, Jeweled Rice and Lemony Yogurt

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Warm, fragrant spices season savoury chicken breasts in a quick yogurt marinade. Paired with the pops of sweetness from the jeweled rice, this one's in the running to be your next weeknight fave!

Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

¾ cup

Basmati Rice

200 g

Zucchini

1 unit

Lemon

1 unit

Chicken Broth Concentrate

1 tbsp

Moroccan Spice Blend

28 g

Dried Currants

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Parsley

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat22 g
Saturated Fat4.5 g
Carbohydrate83 g
Sugar14 g
Dietary Fiber4 g
Protein52 g
Cholesterol130 mg
Sodium630 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Bowl
Paper Towel
Medium Pot
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together half the yogurt with the lemon juice in a small bowl. Season with salt and pepper. Set aside.

2

Combine Moroccan spice blend and remaining yogurt in a large bowl. Pat chicken dry with paper towels, then season with salt and pepper. Add chicken to the large bowl with yogurt mixture and toss to combine. Set aside.

3

Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then rice and currants. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water (dbl for 4ppl) and broth concentrate(s). Bring to a boil over high heat. Reduce heat to low, cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden-brown, 2-3 min per side. Transfer chicken to a baking sheet. Bake, in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully rinse and wipe pan clean.

5

Heat the same pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then zucchini. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.

6

Fluff rice with a fork, then stir in lemon zest and half the parsley. Season with salt. Thinly slice chicken. Divide jeweled rice between plates. Top with zucchini and chicken. Spoon lemony yogurt over chicken and sprinkle with remaining parsley. Squeeze over a lemon wedge, if desired.