Healthy & Easy Sheet Pan Moroccan Chicken

I know it may also be hard to stay impressed whilst stuck at home, so in the event you occur to still need a healthy dose of dinner inspo, you'll be able to be happy to browse our dinner category.

This week’s featured dinner recipe is a simple one pan meal that’s guaranteed to provoke you with unbelievable unique flavors, plus upload a healthy dose of veggies & protein. Meet my moroccan chicken with candy potatoes and cauliflower infused with cinnamon, cumin and turmeric spices then drizzled with a loopy just right zesty feta dressing plus the addition of pistachios, cherries and just a little cilantro for freshness.

This meal is HELLA FLAVORFUL and sure, only takes about 45 mins from start to finish!

sheet pan moroccan chicken and veggies on a pan

Ingredients on this healthy sheet pan Moroccan chicken

The theme of this gorgeous sheet pan Moroccan chicken is taste + texture. You’ll in finding numerous soft + crunchy veggies, the coziest, warming spices & amusing garnishes that’s finished with a drizzle of creamy feta sauce to carry everything together. Here’s what you’ll want to make this recipe:

With each chew you’ll get flavorful chicken & veggies, sweetness from dried cherries, somewhat crunch from roasted salty pistachios and a creamy, cooling finish with the feta yogurt sauce. SERIOUSLY SO FREAKING GOOD YOU GUYS.

moroccan sheet pan chicken and veggies on a pan with a spoon

How to meal prep this easy Moroccan sheet pan chicken

  1. After cooking the whole thing in line with the directions, permit your chicken and veggies to cool completely and similarly divide everything into Four separate glass meal prep containers. If you’d like you might want to also add quinoa, chickpeas, couscous or cauliflower rice!
  2. Feel unfastened to add the dried cherries, cilantro and pistachios, but I’d counsel leaving off the feta yogurt sauce till you’re able to serve. You can retailer the sauce in a container like this one and simply add a bit extra water, as needed, ahead of using it.
  3. Store your meal prep packing containers in the refrigerator for up to 4 days and enjoy a healthy lunch or dinner all week long.

sheet pan moroccan chicken and veggies on a plate next to yogurt sauce

What else to serve with those baked Moroccan chicken thighs

This recipe not most effective makes and implausible, filling dinner for 4 (or meal prep dinner for 1-2!) nevertheless it’s additionally an excellent meal to feed extra people with further facets. Here are a couple of that would be superb:

If you're making this sheet pan Moroccan chicken recipe, make sure you tag #ambitiouskitchen on Instagram. We’d also love when you would go away a remark beneath and rate the recipe. We respect you! xo.

Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower

5 from 74 votes

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Delicious, easy sheet pan Moroccan chicken and veggies made with candy potato, carrots, cauliflower and beautiful spices like cumin, turmeric and cinnamon. This protein-packed, healthy Moroccan sheet pan chicken recipe is garnished with juicy dried cherries, crunchy pistachios, recent herbs and a drizzle of selfmade feta yogurt sauce for the an out of this world dinner the entire circle of relatives will love!

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 large sweet potato, lower into ½ inch cubes (about 2 cups cubed sweet potatoes)
  • 2 cups small cauliflower florets (from about half a head of cauliflower)
  • 1 yellow onion, cut into chunks
  • 3 huge carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons flooring cumin
  • 1 1/2 teaspoons flooring turmeric
  • 1 1/2 teaspoons flooring cinnamon
  • 1/2 teaspoons garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • Lots of freshly floor black pepper
  • To garnish:
  • cup unsweetened dried cherries (or dried cranberries)
  • ¼ cup diced cilantro
  • ¼ cup chopped roasted pistachios (or sub roasted chopped almonds)
  • For the feta yogurt sauce:
  • 1 massive garlic clove
  • 1/3 cup simple greek yogurt (whole milk or 2%)
  • 1/4 cup feta crumbles
  • ½ tablespoon recent lemon juice
  • 1 tablespoon water, to skinny
  • Freshly ground salt and pepper, to taste
  1. Preheat oven to 425 levels F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.

  2. Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a big bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean arms to toss all the substances in combination till well blended and spices lightly coat chicken and veggies. Pour onto ready baking sheet (or evenly divide between two baking sheets.) You’ll want to team the greens as absolute best as possible: carrots in one phase, chicken in a single phase, cauliflower in a single phase and sweet potatoes and onions in one segment (as indicated within the photos). Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables midway via to encourage even cooking. You’ll know it’s executed when the carrots and candy potatoes are fork delicate.

  3. While the meal is cooking, you'll be able to make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until easy. Add somewhat of salt and pepper to taste and process yet again. Set aside until able to serve.

  4. Once chicken and veggies are completed cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on most sensible. You can both drizzle the feta yogurt sauce on top of the sheet pan meal or serve it at the aspect for other folks to enjoy as they so make a selection. Serves 4.

If you do not need dried cherries, then dried apricots, cranberries or raisins would be a just right change.

Feel unfastened to sub sliced toasted almonds or chopped roasted almonds for pistachios.

Nutrition

Servings: 4 servings

Serving measurement: 1 serving (in keeping with 4; with garnishes + sauce)

Calories: 526kcal

Fat: 28.2g

Saturated fats: 6.1g

Carbohydrates: 31.7g

Fiber: 6.2g

Sugar: 13.1g

Protein: 40.6g

Recipe via: Monique Volz // Ambitious Kitchen | Photography via: Eat Love Eats

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