Moroccan chicken breasts and vegetables
4-6
Portions
15 min
Prepping
45 min
Cooking
Recipe
Easy
Ingredients
- 4 Exceldor chicken breasts
- 750 ml (3 cups) cauliflower florets
- 500 ml (2 cups) sweet potatoes, diced
- 4 carots, cut into slices
- 60 ml (¼ cup) dried apricots, halved
MARINADE
- Zest and juice of an orange
- 4 cloves garlic, pressed
- 15 ml (1 tbsp) tomato or harissa paste
- 15 ml (1 tbsp) paprika
- 10 ml (2 tsp) ground cumin
- 10 ml (2 tsp) ground cilantro
- 2.5 ml (½ tsp) ground cinnamon
- 5 ml (1 tsp) salt
- 180 ml (¾ cup) olive oil
- Freshly ground pepper, to taste
Directions
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- Place the rack in the center of the oven and set the temperature to 425°F. Line a baking tray with parchment paper.
- In a large bowl, combine all the marinade ingredients and mix well. Take half of the marinade and set aside in a small bowl.
- Put the vegetables in the large bowl containing the marinade and mix well to coat them.
- Place the chicken breasts in a plate and brush them with the marinade. Keep aside about 30 ml (2 tbsp.) of marinade for cooking.
- Spread the vegetables on the baking tray and bake for 25 minutes.
- Add the dried apricots to the vegetables and turn the vegetables over, creating some space on the tray for the chicken breasts. Brush the chicken breasts with the remaining marinade. Continue cooking for an additional 20-25 minutes or until the chicken is cooked and the vegetables are tender.
- Serve the chicken and vegetables with couscous or quinoa, garnish with fresh cilantro and lemon wedges.