Healthy & Easy Sheet Pan Moroccan Chicken


I know it can be hard to stay inspired while stuck at home, so if you happen to still need a healthy dose of dinner inspo, you can feel free to browse our dinner category.

This week’s featured dinner recipe is a simple one pan meal that’s guaranteed to impress you with incredible unique flavors, plus add a healthy dose of veggies & protein. Meet my 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 a little cilantro for freshness.

This meal is HELLA FLAVORFUL and yes, only takes about 45 minutes from start to finish!

sheet pan moroccan chicken and veggies on a pan

Ingredients in this healthy sheet pan Moroccan chicken

The theme of this gorgeous sheet pan Moroccan chicken is flavor + texture. You’ll find plenty of tender + crunchy veggies, the coziest, warming spices & fun garnishes that’s finished with a drizzle of creamy feta sauce to bring everything together. Here’s what you’ll need to make this recipe:

  • Boneless skinless chicken thighs: I prefer using chicken thighs in this sheet pan dinner because they’re extra juicy and soak up all of the flavors well. Feel free to use chicken breasts though, too.
  • Sweet potato
  • Cauliflower
  • Carrots
  • Onion
  • The ultimate moroccan spice mix: cumin, turmeric, cinnamon, garlic powder & cayenne pepper
  • Dried cherries but dried apricots would also be the perfect sub, or even golden raisins!
  • Roasted pistachios
  • Fresh cilantro
  • Greek yogurt
  • Feta cheese
  • and a squeeze of lemon juice

With each bite you’ll get flavorful chicken & veggies, sweetness from dried cherries, a little crunch from roasted salty pistachios and a creamy, cooling finish with the feta yogurt sauce. SERIOUSLY SO FREAKING GOOD YOU GUYS.

moroccan sheet pan chicken and veggies on a pan with a spoon

How to meal prep this easy Moroccan sheet pan chicken

  1. After cooking everything according to the instructions, allow your chicken and veggies to cool completely and equally divide everything into 4 separate glass meal prep containers. If you’d like you could also add quinoa, chickpeas, couscous or cauliflower rice!
  2. Feel free to add the dried cherries, cilantro and pistachios, but I’d recommend leaving off the feta yogurt sauce until you’re ready to serve. You can store the sauce in a container like this one and simply add a bit more water, as needed, before using it.
  3. Store your meal prep containers in the refrigerator for up to 4 days and enjoy a healthy lunch or dinner all week long.

sheet pan moroccan chicken and veggies on a plate next to yogurt sauce

What else to serve with these baked Moroccan chicken thighs

This recipe not only makes and incredible, filling dinner for 4 (or meal prep dinner for 1-2!) but it’s also a great meal to feed more people with additional sides. Here are a few that would be wonderful:

If you make this sheet pan Moroccan chicken recipe, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.

Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower

Delicious, easy sheet pan Moroccan chicken and veggies made with sweet potato, carrots, cauliflower and wonderful spices like cumin, turmeric and cinnamon. This protein-packed, healthy Moroccan sheet pan chicken recipe is garnished with juicy dried cherries, crunchy pistachios, fresh herbs and a drizzle of homemade feta yogurt sauce for the an incredible dinner the whole family will love!

  • 1 ½
    boneless skinless chicken thighs
  • 1
    large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)
  • 2
    small cauliflower florets (from about half a head of cauliflower)
  • 1
    yellow onion, cut into chunks
  • 3
    large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
  • 3
    olive oil
  • 1 1/2
    ground cumin
  • 1 1/2
    ground turmeric
  • 1 1/2
    ground cinnamon
  • 1/2
    garlic powder
  • 1/4
    cayenne pepper
  • 1/2
  • Lots of freshly ground black pepper
  • To garnish:

  • cup
    unsweetened dried cherries (or dried cranberries)
  • ¼
    diced cilantro
  • ¼
    chopped roasted pistachios (or sub roasted chopped almonds)
  • For the feta yogurt sauce:
  • 1
    large garlic clove
  • 1/3
    plain greek yogurt (whole milk or 2%)
  • 1/4
    feta crumbles
  • ½
    fresh lemon juice
  • 1
    water, to thin
  • Freshly ground salt and pepper, to taste
  1. Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.

  2. Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: 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 vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and sweet potatoes are fork tender.

  3. 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. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.

  4. Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose. Serves 4.

If you don’t have dried cherries, then dried apricots, cranberries or raisins would be a good substitute.

Feel free to sub sliced toasted almonds or chopped roasted almonds for pistachios.


Servings: 4 servings

Serving size: 1 serving (based on 4; with garnishes + sauce)

Calories: 526kcal

Fat: 28.2g

Saturated fat: 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

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