Nutritionist's Pick: Moroccan-Spiced Organic Chicken
with Chickpeas, Zucchini and Peppers
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Organic chicken breast • Zucchini • Sweet bell pepper • Yellow onion • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Red wine vinegar • Moroccan spice blend (spices, salt, sugar, paprika powder, garlic powder, onion powder, canola oil, oleoresin paprika, silicon dioxide) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Organic Chicken Breast
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
7 g
Parsley
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Zucchini
56 g
Onion, sliced
8 g
Moroccan Spice Blend
(Contains: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, May contain traces of allergens)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Peel, then mince or grate garlic.
- Halve zucchini lengthwise, then cut into 1-inch half moons.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop parsley.
- To an unlined baking sheet, add zucchini, peppers and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper. Toss to combine.
- Roast in the middle of the oven for 12-14 min, until tender-crisp.
- Meanwhile, pat chicken dry with paper towels. Season with half the Moroccan Spice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**
- Heat 1 tbsp (2 tbsp) olive oil in the same pan (from step 2) over medium. When hot, add onions, garlic and remaining Moroccan Spice Blend. Cook for 2-3 mins, stirring frequently, until fragrant.
- Add tomato sauce base. Cook for 1 min, stirring frequently, until darkened.
- To the pan, add vinegar and chickpeas with their canning liquid. Cook for 6-7 mins, stirring frequently, until reduced. Season with salt and pepper.
- Add veggies and half the parsley to chickpeas. Stir to combine.
- Thinly slice chicken.
- Divide chickpeas between bowls and top with chicken.
- Drizzle yogurt sauce over top,
- Sprinkle remaining parsley over top.
