Moroccan-Spiced Chicken
with Zucchini, Herby Rice and Lemony Yogurt
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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*
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.
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.
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.
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.
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.
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.