Moroccan Chicken & Veggies with Lemon Garlic Sauce

If you’re looking for a flavorful and nutritious meal that’s quick and easy to make, then this recipe has you covered! With sweet potatoes, broccoli, carrots, red onions, and chicken breast all roasted to perfection, this dish is colorful, satisfying, and high protein.

But what really takes this dish to the next level is the creamy lemon garlic sauce that tops it all off. Made with just a handful of ingredients, this sauce adds a bright and tangy flavor that perfectly complements the warm and savory spices of the Moroccan seasoning.

And the best part? This meal can be on the table in less than 45 minutes, making it a great option for busy weeknights or anytime you’re craving something healthy and delicious. Let’s add some Moroccan flair to your routine, yeah?!

Ingredients

For the chicken and veggies:

Chicken – I used chicken breast, but feel free to use chicken thighs or tenderloins. Just remember that the cooking time may be different.

Sweet potato

Broccoli

Red onion

Carrots

Olive oil – For cooking. You can sub avocado oil if desired.

Spices – You’ll use this homemade Savory Moroccan Spice Blend (or sub for individual spices, see notes on recipe card) as well as garlic powder, salt, pepper, and cinnamon.

Lemon garlic sauce:

Yogurt – You can use whole yogurt or greek yogurt, whichever suits you best.

Lemon – You will use both the juice and the zest.

Garlic, salt, pepper – for flavor

Water – to thin it out in order to drizzle it, if desired.

For the toppings:

You can choose the toppings!

Crumbled feta cheese (I highly recommend)

Cilantro or parsley

Sliced green onion

Chopped pecans

Cranberries

Etc.

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Method

1. Preheat oven to 400ºF.
2. Cut the veggies as instructed.
3. In a large bowl, combine the veggies with the avocado oil and spices called for. Combine until the veggies are evenly coated. Spread the veggies onto a large baking sheet lined with parchment paper to prevent sticking (large enough for both chicken and veggies, or you can use two separate pans). I used a 16×12 pan and it worked perfectly.
4. You can prep the chicken in the same bowl you used for the veggies to save time cleaning. Put the chicken in the bowl and add the olive oil and spices and massage into the chicken until evenly coated. Put the chicken into the center of the baking sheet that already has veggies; you’ll surround the chicken with the veggies. You can use two baking sheets if needed.
5. Bake for 25-35 minutes (depending on the size of the chicken breasts), stirring vegetables halfway through AND rotating the pan in the oven so that it cooks evenly. The sweet potato and carrots should be fork tender by the end and I recommend using a meat thermometer to prevent the chicken from overcooking or undercooking.
6. While the chicken and veggies are in the oven, make the lemon garlic sauce by mixing the ingredients in a small bowl.
7. Drizzle the sauce onto the cooked chicken and veggies (either while its still on the pan or after you plate it). Add some feta cheese and cilantro and whatever other toppings you want. You can serve how it is or add a side of rice, quinoa, farro, or a salad!
8. Please leave a review on the recipe card if you made this recipe! It helps me SO much! (reload the webpage if the stars do not appear)

Optional sides

If you want another side option than the roasted veggies, you can also pair it with one of these:

• Rice
• Lentils
• Farro
• Toast
• Salad

Other recipes you’ll love

Moroccan Chicken Nourish Bowl

Creamy Lemon Garlic Sauce

Chicken Shawarma Bowl

Savory Moroccan Spice Blend

Please be sure to leave a comment and review! Your support means the world to me and it allows me to continue creating content for you. Thanks so much!

Moroccan Chicken and Veggies with lemon Garlic Sauce

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• Author: Christine Manes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner, Meal Prep
• Method: Oven
• Cuisine: Moroccan

Ingredients

Scale 1x2x3x

Veggies:

2 large carrots, cut into 1/2 inch pieces (no larger or it won’t cook on time with the other food)

2 1/2 cups (1 large) sweet potato, cut into 1/2 inch cubes (same as carrots)

3 cups small broccoli florets

1 small red onion, cut into chunks

2 Tbsp avocado oil

1 tsp savory moroccan spice mix see notes for substitute

1/4 tsp granulated garlic

1/2 tsp salt

Freshly ground black pepper

Chicken:

1 1/2 pounds chicken breasts

1 Tbsp olive oil

2 tsp savory moroccan spice mix see notes for substitute

1/2 tsp salt

Freshly ground black pepper

Lemon Garlic Sauce:

1/3 cup plain greek yogurt

1/2 lemon, juiced

Zest of 1/2 lemon

1–2 garlic cloves, minced (or 1/8–1/4 tsp garlic powder)

1–3 Tbsp water, to thin

Freshly ground salt and pepper, to taste

Garnish:

Cilantro

Feta cheese

Optional: cranberries, toasted pecans, green onion, etc.

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Instructions

1. Preheat oven to 400ºF.
2. Cut the veggies as instructed.
3. In a large bowl, combine the veggies with the avocado oil and spices called for. Combine until the veggies are evenly coated. Spread the veggies onto a large baking sheet lined with parchment paper to prevent sticking (large enough for both chicken and veggies, or you can use two separate pans). I used a 16×12 pan and it worked perfectly.
4. You can prep the chicken in the same bowl you used for the veggies to save time cleaning. Put the chicken in the bowl and add the olive oil and spices and massage into the chicken until evenly coated. Put the chicken into the center of the baking sheet that already has veggies; you’ll surround the chicken with the veggies. You can use two baking sheets if needed.
5. Bake for 25-35 minutes (depending on the size of the chicken breasts), stirring vegetables halfway through AND rotating the pan in the oven so that it cooks evenly. The sweet potato and carrots should be fork tender by the end and I recommend using a meat thermometer to prevent the chicken from overcooking or undercooking.
6. While the chicken and veggies are in the oven, make the lemon garlic sauce by mixing the ingredients in a small bowl.
7. Drizzle the sauce onto the cooked chicken and veggies (either while its still on the pan or after you plate it). Add some feta cheese and cilantro and whatever other toppings you want. You can serve how it is or add a side of rice, quinoa, farro, or a salad!
8. Please leave a review on the recipe card if you made this recipe! It helps me SO much!

Equipment

9×13 Ceramic Baking Dish

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Covered Stainless Steel Mixing Bowls

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Measuring Cups + Spoons

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Stainless Steel Baking Sheet (non-toxic)

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Unbleached Parchment Paper

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Notes

To substitute the savory moroccan spice mix:

For the veggies, use 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon and a dash of cayenne. You’ll also still use the other spices called for (1/4 tsp granulated garlic, 1/2 tsp salt, and some cracked black pepper).

For the chicken, use 3/4 tsp ground cumin, 3/4 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/8 tsp granulated garlic, 1/8 tsp cayenne pepper. You’ll also still use the other spices called for (1/2 tsp salt and the cracked black pepper).

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