Roast Spiced Moroccan Chicken

Chicken cutlets roasted with warm cumin, coriander, and cinnamon alongside zucchini, red bell pepper, and wholesome chickpeas.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Easy
• Cost: $2.92/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Saturated-Fat
• Low-Sugar
• High-Protein
• High-Fiber
• Halal
• Low-Fat

Tags

• roast
• sheet pan
• healthy
• comfort food

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into chunks)
• 1 can canned chickpeas (rinsed and drained)
• 2 zucchinis (sliced into half-moons)
• 1 red bell pepper (diced into chunks)
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 1 cup couscous (uncooked)

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine olive oil, ground cumin, ground coriander, ground cinnamon, and salt. Add chicken breast pieces, drained chickpeas, zucchini, and red bell pepper, tossing until evenly coated.
3. Spread the chicken and vegetables in a single layer across the baking sheet. Roast for 22 to 25 minutes until the vegetables are tender-crisp and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
4. Meanwhile, bring 1 cup of water to a boil in a small pot. Stir in couscous, cover, remove from heat, and let stand 5 minutes before fluffing with a fork.
5. Serve the roasted Moroccan chicken and vegetables hot over the fluffy couscous.

Notes

Rich in spices without any heavy fats or sodium, providing exceptional fiber and lean protein.

Nutrition (per serving)

• Calories: 574
• Protein: 41.3 g
• Carbohydrates: 71.5 g
• Fat: 13.2 g
• Fiber: 11.6 g
• Sodium: 952 mg
• Saturated Fat: 1.5 g
• Sugar: 9.1 g
• Cholesterol: 80 mg