Warm, fragrant spices season savoury chicken breasts in a quick yogurt marinade. This one's in the running to be your next weeknight fave!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Moroccan Spice Blend
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. 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.
Add rice to the pot of boiling broth. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, stir together 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.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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.
Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper.
Fluff rice with a fork, then stir in lemon zest, half the parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt. Thinly slice chicken. Divide herby 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.