Moroccan Spiced Chicken with Roasted Veggies

Nutrition per serving

Calories 622 kcal
Protein 43.6 g
Carbs 44.6 g
Fats 31 g
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Login Chicken Breast
Login Courgette (Zucchini)
Login Red Bell Pepper (capsicum)
Login Sweet Potato
Login Lemon
Login Ground Cumin
Login Ground Coriander
Login Mustard Seeds
Login Cornstarch (Corn flour)
Login Olive Oil
Login Olive Oil
Login Plain soy yogurt
Login Ground Ginger


  1. Heat the oven to 200 °
  2. Peel/chop the sweet potato into 2cm cubes.
  3. Top and tail the courgette and chop into 2cm cubes.
  4. Cut the top and bottom from the pepper, remove the core and chop into bite-sized pieces.


Cooking Instructions

  1. Place the vegetables into a mixing bowl with a tbsp of olive oil with a pinch of salt and pepper and mix to coat. Tip out onto a baking tray, in a single layer and cook near the top of the oven for about 20 minutes until slightly browned around the edges.
  2. To butterfly the chicken, slice the chicken through the middle horizontally, cutting almost to the other side. Open it like a book. Place the chicken breast between cling-film and gently beat with a rolling pin until about 1cm thick.
  3. In a bowl, mix the flour with the coriander, cumin, mustard seeds, ginger and a pinch of salt and pepper. Lightly coat the chicken with a 1 tsp of oil, then coat in the flour/spice mixture.
  4. In a non-stick frying pan, heat ½ a tbsp of oil over high heat. Add the chicken and cook for 5 minutes on each side until golden brown.
  5. To make the yogurt dressing, in a bowl, mix the yogurt with ½ a tsp of lemon juice and a pinch of salt and pepper.
  6. Serve the vegetables in a bowl with the chicken on top and the yogurt dressing drizzled over the top.


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