Moroccan-Spiced Chicken
with Zucchini, Herby Rice and Lemony Yogurt
This one's in the running to be your next weeknight fave! Warm, fragrant spices and creamy yogurt are a perfect quick marinade for chicken breasts, while pop of sweetness from jeweled rice round out the flavours on this delicious Moroccan-inspired plate.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
400 g
Zucchini
1 unit
Lemon
7 g
Parsley
1 unit
Chicken Broth Concentrate
1 tbsp
Moroccan Spice Blend
100 mL
Greek Yogurt
(Contains Milk)
1 tbsp
Chicken Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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, cut zucchinis in half lengthwise, then into 1/2-inch half-moons. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add lemon juice and half the yogurt to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add Moroccan Spice Blend, half the chicken salt and remaining yogurt to a large bowl. Season with pepper, then stir to combine. 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 an unlined 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 and remaining chicken salt. Cook, stirring often, until zucchini is tender-crisp, 4-5 min. Season with pepper.
Fluff rice with a fork, then add lemon zest, half the parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt, then stir to combine. Thinly slice chicken. Divide herby rice between plates. Top with zucchini and chicken. Spoon lemony yogurt over chicken and sprinkle remaining parsley over top. Squeeze over a lemon wedge, if desired.
