Sheet-pan Moroccan-style Chicken & Roasted Peppers
PREP 10 MIN•COOK 30 MIN
Chop it, throw it on the sheet-pan, sprinkle Moroccan spices and bake. In 30 minutes you'll be serving up a dinner the whole family will love.
EF
GF
NS
NF
Number of servings
2
350g skinless chicken thighs (fully trimmed)
1 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)
1 red bell pepper cut into chunks
1 yellow bell pepper cut into chunks
350g potatoes sliced
40g feta
1 spray olive oil
2 sprigs of fresh cilantro leaves picked
1⁄2 lemon cut into wedges
2 cups (60g) mixed salad leaves
Preheat oven to 390°F/fan-forced 360°F.
Place chicken in a large baking dish and scatter over spice mix.
Add bell peppers and potato and crumble over cheese.
Spray lightly with oil and roast for 25-30 minutes or until chicken is cooked and vegetables are tender and well-colored. (You can place dish under a broiler for 2-3 minutes to brown more)
Divide chicken and vegetables between serving plates, drizzle over any pan juices and scatter over cilantro.
Serve with lemon wedges and salad leaves on the side.
Energy (kJ)
1772 kJ / 426 cals
Protein
42.5 g
Fat
14.2 g
Sat. Fat
5.7 g
Carbs
26.5 g
Sugar
5.5 g
Fiber
4.8 g
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