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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 pops of sweetness from the jeweled rice, this one's in the running to be your next weeknight fave!

Tags:Quick PrepFamily Friendly
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

200 g

Zucchini

160 g

Sweet Bell Pepper

1 unit

Lemon

7 g

Parsley

1 unit

Chicken Broth Concentrate

1 tbsp

Moroccan Spice Blend

100 mL

Greek Yogurt

(ContainsMilk/Lait)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber6 g
Protein51 g
Cholesterol150 mg
Sodium1260 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Measuring Cups
Medium Pot
Measuring Spoons
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. 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 water comes to a boil, cut zucchini in half lengthwise, then 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 any remaining lemon into wedges. Add half the yogurt and lemon juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

2

Add rice to the boiling water. 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.

3

While rice cooks, stir together Moroccan Spice Blend, half the garlic salt and remaining yogurt in a large bowl. Season with pepper. Pat chicken dry with paper towels, then add to the large bowl with yogurt marinade. Toss to coat.

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. Remove the pan from heat, then 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 the pan clean.

5

Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, peppers and remaining garlic salt. Cook, stirring often, until tender-crisp, 4-5 min. Season with 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 veggies and chicken. Spoon lemony yogurt over chicken and sprinkle remaining parsley over top. Squeeze over a lemon wedge, if desired.