Moroccan Spiced Chicken Breast
with Chickpeas, Zucchini and Pepper- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Peanuts
- Crustaceans
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breasts • 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.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Garlic, cloves
1 unit(s)
Chickpeas
(May be present: Gluten, Wheat)
7 g
Parsley
1 tbsp
Red Wine Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Zucchini
56 g
Onion, sliced
8 g
Moroccan Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Tomato Sauce Base
(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
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 bakking 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 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 min, stirring frequently, until fragrant.
- Add tomato sauce base. Cook for 1 min, stirring frequently, until darkened.
- To the pan, add vinegar, chickpeas and liquid. Cook for 6-7 min, stirring frequently, until reduced. Season with salt and pepper.
- Add veggies and half the parsley to chickpea stew, stir to combine.
- Thinly slice chicken.
- Divide chickpea stew between bowls and top with chicken.
- Drizzle Yogurt Sauce over top,
- Sprinkle remaining parsley over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Moroccan spice blend delivers bold, well-balanced flavour; some reviewers found it a touch overpowering, so adjust to taste.
- Ease of prep: Most reviewers found this quick and straightforward to make, and one tip is to sear the chicken first to reduce stress during cooking.
- Suggestions: Consider adding couscous or serving with rice to round out the meal; some reviewers also suggest draining the chickpeas and using chicken broth instead of the canning liquid for a cleaner-tasting stew. If the chickpea mixture turns out dry, add extra tomato sauce to bring it to a saucier consistency.
- Leftovers: Reviewers enjoyed this dish served alongside leftover rice, which pairs well with the chickpea stew.
