Moroccan Spiced Organic Chicken Breast

Balanced in 25

Organic Protein

Very High Fibre

High Protein

Moroccan Spiced Organic Chicken Breast

with Chickpeas, Zucchini and Pepper

10 min

Difficulty: 1/3

Moroccan

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Organic Protein

Very High Fibre

Classic-plates

High Protein

Taste-of-middle-east

New

Healthy Kickstart

Ingredients

Organic Chicken Breast

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Garlic, cloves

2 unit(s)

Chickpeas

1 unit(s)

Parsley

7 g

Red Wine Vinegar

1 tbsp

Zucchini

1 unit(s)

Onion, sliced

56 g

Moroccan Spice Blend

8 g

Yogurt Sauce

3 tbsp

Tomato Sauce Base

2 tbsp

Oil

3 tbsp

Salt

0.25 tsp

Pepper

0.13 tsp

Preparation

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
Peel, then mince or grate garlic.
Halve zucchini lengthwise, then cut into 1-inch half moons.
Core, then cut pepper into 1/2-inch pieces.
Roughly chop parsley.

Add zucchini, peppers and 1 tbsp (2 tbsp) olive oil to an unlined baking sheet. Season with salt and pepper. Toss to combine.
Roast in the middle of the oven for 12-14 min, until tender-crisp.

Meanwhile, pat chicken dry with paper towels. Season with half the Moroccan Spice Blend, salt and pepper.
In a large non-stick pan, heat 1 tbsp (2 tbsp) olive oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the bottom of the oven for 10-12 min, until cooked through.**

Heat 1 tbsp (2 tbsp) olive oil in the same pan (from step 2) over medium. When hot, add onions, garlic and remaining Moroccan Spice Blend. Cook for 2-3 mins, stirring frequently, until fragrant.
Add tomato sauce base. Cook for 1 min, stirring frequently, until darkened.