Moroccan-Spiced Chicken
with Zucchini, Herby 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
7 g
Parsley
1 unit
Chicken Broth Concentrate
1 tbsp
Moroccan Spice Blend
100 mL
Greek Yogurt
(Contains Milk)
1 tbsp
Chicken Salt
160 g
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.38 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 water, 1/4 tsp salt (dbl both for 4 ppl) and broth concentrate 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. Roughly chop parsley. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add half the yogurt and lemon juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.
Add Moroccan Spice Blend, half the chicken 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 oil (dbl for 4 ppl), 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.
Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini, peppers and remaining chicken salt. Cook, stirring often, until tender-crisp, 4-5 min. Season with pepper, to taste.
Fluff rice with a fork, then add lemon zest, half the parsley and 1 tbsp butter (dbl for 4 ppl). Season with salt, then stir to combine. Thinly slice chicken. Divide herby rice between plates. Top with veggies and chicken. Spoon lemony yogurt over chicken and sprinkle remaining parsley over top. Squeeze a lemon wedge over top, if desired.
