Moroccan Chicken Bake with Lemon Yogurt Sauce
This Moroccan Chicken Bake Recipe is an easy sheet pan dinner with juicy chicken thighs, roasted veggies, & a homemade spice blend.
Servings: 8 servings
Calories: 330.3
Ingredients
- 2 tbsp avocado oil
- 3 lb boneless skinless chicken thighs (8 pieces)
- 3 cups butternut squash peeled, cut into small pieces
- 1 sweet pepper cut into bite-sized pieces
- 1 onion peeled, cut into bite-sized pieces
- 1 medium zucchini cut into bite-sized pieces
- 3 carrots peeled, cut into small pieces
- 1 can chickpeas drained
- 6 cloves garlic halved
Moroccan Seasoning
Lemon Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp pepper
Instructions
- Preheat oven to 425. Drizzle the oil on a large sheet pan.
- Put the chicken and vegetables on the sheet pan.
- Combine the seasoning ingredients.
- Sprinkle the seasoning over the chicken and vegetables. Toss gently.
- Bake for 25 minutes, stir, and add the chickpeas.
- Bake for an additional 20 minutes or until the chicken is cooked through and the vegetables are tender.
Lemon Yogurt Sauce
- Stir together ingredients for the sauce.
- Drizzle over the chicken and vegetables when serving.
- Sprinkle with parsley or cilantro, if desired.
Notes
Keto - For a keto option, use cauliflower in place of the butternut squash and carrots. This swap brings it down to 6 net carbs per serving.
Sheet Pan - If you don't have a large sheet pan, divide this between two medium pans. For the best results, do not crowd it.
Nutrition
Calories: 330.3 | Carbohydrates: 19.2g | Protein: 37.6g | Fat: 11.5g | Saturated Fat: 2.3g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 5.1g | Trans Fat: 0.03g | Cholesterol: 162.2mg | Sodium: 906.8mg | Potassium: 907.2mg | Fiber: 4.5g | Sugar: 5.5g | Vitamin A: 10097.7IU | Vitamin C: 38.4mg | Calcium: 94.9mg | Iron: 3.2mg