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Moroccan Chicken and Veggies with lemon Garlic Sauce

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Ingredients

Scale

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.

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

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).

Find it online: https://homecookedliving.com/moroccan-chicken-veggies-with-lemon-garlic-sauce/

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