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Moroccan-Spiced Chicken

Moroccan-Spiced Chicken

with Zucchini, Herby Rice and Lemony Yogurt

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This one's is sure to be in the running to become your next weeknight fave! Fragrant spices and creamy yogurt are a perfect quick marinade for chicken breasts, while a pop of sweetness from jewelled rice rounds out the flavours of this delicious Moroccan-inspired plate.

Tags:Family Friendly
Allergens:Milk

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

1 unit

Lemon

7 g

Parsley

1 unit

Chicken Broth Concentrate

1 tbsp

Moroccan Spice Blend

100 mL

Greek Yogurt

(ContainsMilk)

1 tbsp

Chicken Salt

160 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk)

2 tbsp

Oil*

0.38 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
Carbohydrate77 g
Sugar9 g
Dietary Fiber6 g
Protein51 g
Cholesterol151 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Small Bowl
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, 1/4 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.

2

Meanwhile, 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.

3

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.

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 an unlined baking sheet. Roast 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 chicken salt. Cook, stirring often, until tender-crisp, 4-5 min. Season with pepper, to taste.

6

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 veggies and chicken. Spoon lemony yogurt over chicken and sprinkle remaining parsley over top. Squeeze a lemon wedge over top, if desired.