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Moroccan Spiced Chicken with Roasted Vegetables
Moroccan Spiced Chicken with Roasted Vegetables

Moroccan Spiced Chicken with Roasted Vegetables
A flavorful and balanced dinner with Moroccan spices, providing a good balance of protein, carbs, and vegetables.
Moroccan Spiced Chicken with Roasted Vegetables

To provide the remaining carbohydrates required for the day while ensuring a balanced intake of protein and vegetables, supporting muscle recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 200
    g
     sweet potato
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Moroccan Spiced Chicken with Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. In a bowl, mix olive oil, cumin, coriander, paprika, minced garlic, lemon juice, salt, and black pepper.
  3. Coat the chicken breast with half of the spice mixture.
  4. Place sweet potato, carrot, red bell pepper, and zucchini on a baking tray.
  5. Drizzle the remaining spice mixture over the vegetables and toss to coat evenly.
  6. Place the chicken breast on the tray with the vegetables.
  7. Roast in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.
  8. Serve hot.
Nutrition Per Serving 800 g Per 100g
Energy 514 kcal 64 kcal
Protein 35 g 4.4 g
Fibre 10 g 1.3 g
Salt 2 g 0.3 g
Sugar 12 g 1.5 g
Carbohydrates 50 g 6.3 g
Fat 20 g 2.5 g
  • 200
    g
     chicken breast
  • 200
    g
     sweet potato
  • 100
    g
     carrot
  • 100
    g
     red bell pepper
  • 100
    g
     zucchini
  • 2
    tbsp
     olive oil
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 2
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a bowl, mix olive oil, cumin, coriander, paprika, minced garlic, lemon juice, salt, and black pepper.

Coat the chicken breast with half of the spice mixture.

Place sweet potato, carrot, red bell pepper, and zucchini on a baking tray.

Drizzle the remaining spice mixture over the vegetables and toss to coat evenly.

Place the chicken breast on the tray with the vegetables.

Roast in the oven for 25-30 minutes until the chicken is cooked through and vegetables are tender.

Serve hot.

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