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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

400 g


1 unit


1 unit

Chicken Broth Concentrate

1 tbsp

Moroccan Spice Blend

100 g

Greek Yogurt


7 g


Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber5 g
Protein51 g
Cholesterol150 mg
Sodium870 mg
Utensilsarrow down iconarrow down icon
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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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. While the water comes to a boil, cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Roughly chop the parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Stir together half the yogurt and the lemon juice in a small bowl. Season with salt and pepper. Set aside.


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.


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 coat. Set aside.


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 pan from heat and 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.