Moroccan Chicken With Roasted Vegetables


Women's Health |

A warming meal packed with spicy flavour.

What You Need

4 chicken breasts on the bone
1 tbsp Moroccan spice paste
3 tbsp olive oil
Juice of 1 orange
2 sweet potatoes, sliced into wedges
2 aubergines, sliced into wedges
8 baby leeks, sliced in half
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 cup plain yoghurt
1 tsp tahini
1 tsp honey
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp sesame seeds

Method

1/ Preheat the oven to 180°C.
2/ Rub the chicken breasts with Moroccan paste, one tablespoon of olive oil and orange juice and set aside.
3/ Toss the vegetables with the remaining oil and spices to coat.
4/ Place the chicken, sweet potatoes and aubergines on a large baking tray and roast for 35 to 40 minutes, adding the leeks in the last 10 minutes.
5/ In the meantime, mix the yoghurt, tahini and honey together and set aside.
6/ Dry roast the seeds until fragrant.
7/ Toss the vegetables with the spices and serve with the chicken, drizzled with yoghurt dressing.

SERVES 4. Per 630g serving: 2 132kJ, 19g fat (3.5g sat), 53g carbs, 250mg sodium, 11g fibre, 35g protein

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