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Moroccan Spiced Chicken

Moroccan Spiced Chicken

with Zucchini, Herby 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!

Tags:Quick
Allergens:Milk/Lait

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

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

400 g

Zucchini

1 unit

Lemon

1 unit

Chicken Broth Concentrate

1 tbsp

Moroccan Spice Blend

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Parsley

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3180 kJ
Calories760 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber5 g
Protein51 g
Cholesterol150 mg
Sodium870 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Medium Pot
Measuring Cups
Large Bowl
Paper Towel
Baking Sheet
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F and 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.

2

Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3

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 marinade and toss to combine. Set aside.

4

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. 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 tbsp oil (dbl for 4 ppl), 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, 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.