Sheet Pan Moroccan Chicken With Sweet Potatoes & Cauliflower Recipe

Recipe By Slurrp

This Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower is a flavorful and easy-to-make dish that combines the warm spices of Moroccan cuisine with the sweetness of roasted vegetables. The chicken is marinated in a fragrant blend of spices, then roasted alongside the sweet potatoes and cauliflower until tender and golden. The result is a deliciously spiced and perfectly balanced meal that is both healthy and satisfying. Serve it with a side of couscous or quinoa for a complete and nutritious dinner.

4.3
29 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Sheet Pan Moroccan Chicken With Sweet Potatoes & Cauliflower
plan
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ingredients serve

Ingredients for Sheet Pan Moroccan Chicken With Sweet Potatoes & Cauliflower Recipe

  • 1 Boneless, Skinless Chicken Thighs
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Ground Turmeric
  • 0.13 teaspoon Ground Cinnamon
  • 0.13 teaspoon Ground Ginger
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 1/4 inch Medium Sweet Potatoes, Peeled And Cut Into Cubes
  • 1/4 Small Head Cauliflower, Cut Into Florets
  • 1/2 tablespoon Olive Oil
  • as required Fresh Cilantro Or Parsley, For Garnish

Directions: Sheet Pan Moroccan Chicken With Sweet Potatoes & Cauliflower Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.In a small bowl, combine the spices (cumin, paprika, turmeric, cinnamon, ginger, salt, and pepper).
  • STEP 3.Place the chicken thighs in a large bowl and rub them with the spice mixture, making sure they are evenly coated.
  • STEP 4.Arrange the sweet potatoes and cauliflower on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper.
  • STEP 5.Place the chicken thighs on top of the vegetables and drizzle with a little more olive oil.
  • STEP 6.Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized.
  • STEP 7.Remove from the oven and let the chicken rest for a few minutes before serving.
  • STEP 8.Serve the Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower with a side of couscous or quinoa, and garnish with fresh cilantro or parsley, if desired.

Cooking Tips

  • Make sure to evenly coat the chicken thighs with the spice mixture for maximum flavor.
  • Cut the sweet potatoes and cauliflower into similar-sized pieces to ensure even cooking.
  • If you prefer a spicier dish, add a pinch of cayenne pepper to the spice mixture.
  • For a vegetarian version, you can substitute the chicken thighs with tofu or chickpeas.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken and vegetables in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
  • Serve the leftovers with a fresh salad or use them as filling for wraps or sandwiches.
Nutrition
value
556
calories per serving
40 g Fat37 g Protein12 g Carbs8 g FiberOther

Current Totals

  • Fat
    40g
  • Protein
    37g
  • Carbs
    12g
  • Fiber
    8g

MacroNutrients

  • Carbs
    12g
  • Protein
    37g
  • Fiber
    8g

Fats

  • Fat
    40g

Vitamins & Minerals

  • Calcium
    150mg
  • Iron
    6mg
  • Vitamin A
    768mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    87mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    51mg
  • Vitamin E
    6mg
  • Copper
    < 1mcg
  • Magnesium
    125mg
  • Manganese
    < 1mg
  • Phosphorus
    445mg
  • Selenium
    38mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp