Moroccan Chicken
with Zucchini, Zesty Rice and Lemony Yogurt
This one's in the running to be your next weeknight fave! Warm, fragrant spices and creamy yogurt are a perfect quick marinade for chicken breasts, while pops of sweetness from jeweled rice round out the flavours on this delicious Moroccan-inspired plate.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
200 g
Zucchini
1 unit
Lemon
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Moroccan Spice Blend
100 mL
Greek Yogurt
(Contains Milk)
1 tsp
Garlic Salt
160 g
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and stock powder to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Core, then cut pepper into 1/2-inch pieces.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Add half the yogurt, lemon juice and 1/4 tsp (1/2 tsp) sugar to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add Moroccan Spice Blend, half the garlic salt and remaining yogurt to a large bowl. Season with pepper, then stir to combine.Pat chicken dry with paper towels, then add to the large bowl with yogurt marinade. Toss to coat.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side.Remove the pan from heat, then transfer chicken to an unlined baking sheet.Roast in the middle of the oven until chicken is cooked through, 10-12 min.**Carefully rinse and wipe the pan clean.
Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Cook, stirring often, until tender-crisp, 4-5 min.Season with remaining garlic salt and pepper, to taste.
Fluff rice with a fork, then add lemon zest and 1 tbsp (2 tbsp) butter. Season with salt, then stir to combine.Thinly slice chicken.Divide zesty rice between plates. Top with veggies and chicken.Spoon lemony yogurt over chicken.Squeeze a lemon wedge over top, if desired.
