I know it can be difficult to stay inspired when you’re stuck at home. So if you still need a healthy dose of dinner inspiration, feel free to browse our dinner category.
This week’s dinner recipe is an easy one-pan meal guaranteed to impress with incredible, unique flavors, plus a healthy dose of veggies and protein. meet mine Sheet Pan Moroccan Chicken with sweet potatoes and cauliflower, infused with cinnamon, cumin and turmeric spices, then drizzled with a crazy good, zesty feta dressing, plus the addition of pistachios, cherries and some coriander for freshness.
This dish is HELLA FLAVORFUL and yes, it only takes about 45 minutes from start to finish!
Ingredients in this healthy sheet pan Moroccan chicken
The theme of this gorgeous Moroccan Spiced Chicken Sheet Pan is flavor and texture. You’ll find tender, crunchy veggies, cozy, warming condiments, fun side dishes, and a drizzle of creamy feta sauce to tie it all together. What you need for this recipe:
- Chicken: I prefer to use boneless, skinless chicken thighs in this sheet pan meal because they’re extra juicy and soak up all the flavors well. Feel free to use chicken breasts if you like.
- Vegetables: We stir-fry the chicken with sweet potatoes, cauliflower, carrots, and onions.
- Spices: This dish gets a handful of Moroccan-inspired spices of cumin, turmeric, cinnamon, garlic powder, and cayenne pepper.
- Garnishes: I love topping food with dried cherries, fresh cilantro, and roasted pistachios.
- For the sauce: We use my famous creamy feta yogurt dressing for a delicious drizzle, made with Greek yogurt, garlic, feta crumbles, fresh lemon juice, some water, salt and pepper.
With every bite you get tangy chicken and veggies, sweetness from dried cherries, a little crunch from roasted salty pistachios, and a creamy, cooling finish with the feta yogurt sauce. Seriously so damn good you guys.
Customize your Moroccan Spiced Chicken Meal
With all the beautiful textures and flavors, this recipe is easy to customize to suit your taste preferences! Here are a few suggestions:
- To make vegetarian: Try swapping out the chicken for extra firm, diced tofu! You can use the same spice mix and bake with the veggies.
- For the dried fruit: dried apricots, chopped Medjool dates, or golden raisins would also be delicious.
- For the nuts: Feel free to omit it to keep the dish nut-free, or substitute toasted, chopped almonds for the pistachios.
Here’s how to make this Easy Moroccan Baked Chicken
- After cooking everything according to directions, allow your chicken and veggies to cool completely and divide evenly into 4 separate glass meal prep containers. You can also add quinoa, chickpeas, couscous or cauliflower rice if you like!
- Feel free to add the dried cherries, cilantro, and pistachios, but I’d recommend leaving out the feta yogurt sauce until ready to serve. You can store the sauce in a container like this and just add a little more water if needed before using.
- Store your meal prep containers in the fridge for up to 4 days and enjoy a healthy lunch or dinner all week long.
More sides to serving with these Baked Moroccan Chicken Thighs
Not only does this recipe make an incredibly filling dinner for 4 (or meal prep dinner for 1-2!), but it’s also a great meal for feeding more people with added side dishes. Here are a few that would be wonderful:
You can find all of my side dish recipes here.
More one pan dishes you’ll love
Get all of my one pan meals here!
If you make this sheet pan Moroccan chicken recipe, be sure to tag #ambitiouskitchen on Instagram. We would also appreciate if you leave a comment below and rate the recipe. We appreciate you! xo.
Moroccan chicken on a tin with sweet potatoes and cauliflower
Delicious, easy Moroccan chicken and veggies made with sweet potatoes, carrots, cauliflower and wonderful spices like cumin, turmeric and cinnamon. This high-protein, healthy Moroccan chicken recipe is topped with juicy dried cherries, crunchy pistachios, fresh herbs and a drizzle of homemade feta yogurt sauce for an incredible dinner the whole family will love!
ingredients
-
1½
lb
boneless, skinless chicken thighs -
1
large sweet potato, cut into ½-inch cubes (about 2 cups diced sweet potatoes) -
2
cups
small cauliflower florets (from about half a head of cauliflower) -
1
yellow onion, cut into pieces -
3
large carrots, cut into ½ inch thick pieces (or use 6 small ole rainbow carrots) -
3
tablespoon
olive oil -
1 1/2
teaspoon
ground cumin -
1 1/2
teaspoon
ground turmeric -
1 1/2
teaspoon
Cinammon -
1/2
teaspoon
garlic powder -
1/4
teaspoon
cayenne pepper -
1/2
teaspoon
Salt - Lots of freshly ground black pepper
- For garnish:
-
⅓
Cup
unsweetened dried cherries (or dried cranberries) -
¼
Cup
diced coriander -
¼
Cup
chopped roasted pistachios (or under-roasted chopped almonds) - For the feta yoghurt sauce:
-
1
large clove of garlic -
1/3
Cup
Natural yoghurt (whole milk or 2%) -
1/4
Cup
Feta crumbles -
½
tablespoon
fresh lemon juice -
1
tablespoon
water to dilute - Freshly ground salt and pepper to taste
instructions
-
Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Put aside.
-
In a large bowl, combine chicken thighs, diced sweet potatoes, cauliflower, diced onion, diced carrot. Add olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne, and salt and pepper. Using clean hands, mix all the ingredients together until well combined and the seasonings evenly coat the chicken and veggies. Pour onto prepared baking sheet (or divide evenly between two baking sheets). You should group the vegetables as best you can: carrots in one section, chicken in one section, cauliflower in one section, and sweet potatoes and onions in one section (as indicated in the photos). Bake for 25-35 minutes, rotating the pan(s) and stirring the vegetables halfway through to promote even cooking. You’ll know it’s done when the carrots and sweet potatoes are tender.
-
While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice, and water to a food processor; process until smooth. Season with a little salt and pepper and process again. Set aside until ready to serve.
-
Once the chicken and veggies are done cooking, remove from the oven and immediately sprinkle over the dried cherries, cilantro, and pistachios. You can either drizzle the feta yogurt sauce over the sheet pan or serve it on the side for people to enjoy at their leisure. Served 4
recipe notes
If you don’t have dried cherries, then dried apricots, cranberries, or raisins are good substitutes.
Feel free to use sliced toasted almonds or chopped toasted almonds for pistachios.
Check out the full post for tips, tricks, and substitutions!
nutrition
Servings: 4 servings
Serving size: 1 serving (based on 4; with garnish + sauce)
Calories: 526kcal
Fat: 28.2g
Saturated Fatty Acids: 6.1g
Carbohydrates: 31.7g
Fiber: 6.2g
Sugar: 13.1g
Protein: 40.6g
Recipe by: Monique Volz // Ambitious kitchen | Photography by: Eat Love Eats