Sheet Pan Moroccan Spiced Chicken
This super easy Sheet Pan Moroccan Spiced Chicken recipe is a dinner win! It’s fresh, quick and flavorful enough to get your out of a recipe rut!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon coarse Kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- Pinch red pepper flakes
- 1 can (15 ounces) chickpeas, rinsed and drained
- 4 carrots, cut into quarters
- 1/2 medium red onion, cut into wedges
- 1 lemon, cut into thick slices
- 2 tablespoons extra-virgin olive oil
- 4 boneless skinless chicken breasts (about 1 1/4 pounds)
- 1 cup uncooked couscous
- Garnish with chopped pistachios, pomegranate seeds, fresh mint, cilantro and fresh lemon slices
Instructions
- Heat oven to 400°F. In a small bowl, stir together the cinnamon, coriander, salt, pepper, turmeric, cumin and red pepper; set aside.
- In a large bowl, toss together the chickpeas, carrots, onions and lemon slices with half of the spice mixture and 1 tablespoon of the olive oil until well coated. Spread evenly on a rimmed baking sheet.
- In the same large bowl, toss the chicken with the remaining seasoning and 1 tablespoon olive oil until well coated. Place the chicken on the sheet pan with the veggies.
- Bake 17 to 20 minutes or until juice of chicken is clear when center of thickest part is cut and the carrots are tender.
- Meanwhile, prepare the couscous according to package directions. Serve chicken and veggies with couscous garnished with chopped pistachios, pomegranate seeds, fresh mint, cilantro and fresh lemon slices.
Nutrition
- Serving Size: 1 Serving
- Calories: 366
- Sugar: 4g
- Sodium: 943mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 55mg