Sheet Pan Moroccan Spiced Chicken

This super easy Sheet Pan Moroccan Spiced Chicken recipe is a dinner win! It’s fresh, quick and flavorful enough to get your out of a recipe rut!

Surprise surprise, I’ve got another sheet pan idea for you! I might just be obsessed! But for real you guys, they’re easy and quick and the perfect way to get dinner on the table during the week without freaking out, so can you really blame me?

We gobbled this one up for dinner but the leftovers were just as delicious so bonus, you’ve got lunch for the work tomorrow too! Talk about desk lunch envy, your co-workers are going to be so jealous!

One of the tricks with sheet pan recipes is the timing. Not everything cooks at the same rate so to make sure your chicken isn’t overdone while your carrots are still crunchy and raw you’ll want to cut your ingredients into the proper sizes. Some chicken breasts are gigantic so be sure to pound them down a bit so they are a consistent thickness to help them cook more evenly. As for the veggies, if it takes forever to cook then cut them into smaller pieces to help them along.

In this case, something like the lemon slices are just used for flavor so it’s ok if they get a bit over cooked since you probably won’t be noshing just on the lemon slices. #puckerpower

Why all the toppers? Because they’re amazing and I put topper on everything! I really wanted to pair the bright lemon with fresh herbs, crunchy pistachios and sweet-tart pomegranate to complement the dish. All the toppers bring tons of flavor to the roasted spiced veggies and chicken for a seriously delicious dinner! Toppers are the best! 🙂

Sheet Pan Moroccan Spiced Chicken

Print Recipe

This super easy Sheet Pan Moroccan Spiced Chicken recipe is a dinner win! It’s fresh, quick and flavorful enough to get your out of a recipe rut!

• Author: Kristen
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon coarse Kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• Pinch red pepper flakes
• 1 can (15 ounces) chickpeas, rinsed and drained
• 4 carrots, cut into quarters
• 1/2 medium red onion, cut into wedges
• 1 lemon, cut into thick slices
• 2 tablespoons extra-virgin olive oil
• 4 boneless skinless chicken breasts (about 1 1/4 pounds)
• 1 cup uncooked couscous
• Garnish with chopped pistachios, pomegranate seeds, fresh mint, cilantro and fresh lemon slices

Instructions

1. Heat oven to 400°F. In a small bowl, stir together the cinnamon, coriander, salt, pepper, turmeric, cumin and red pepper; set aside.
2. In a large bowl, toss together the chickpeas, carrots, onions and lemon slices with half of the spice mixture and 1 tablespoon of the olive oil until well coated. Spread evenly on a rimmed baking sheet.
3. In the same large bowl, toss the chicken with the remaining seasoning and 1 tablespoon olive oil until well coated. Place the chicken on the sheet pan with the veggies.
4. Bake 17 to 20 minutes or until juice of chicken is clear when center of thickest part is cut and the carrots are tender.
5. Meanwhile, prepare the couscous according to package directions. Serve chicken and veggies with couscous garnished with chopped pistachios, pomegranate seeds, fresh mint, cilantro and fresh lemon slices.

Nutrition

• Serving Size: 1 Serving
• Calories: 366
• Sugar: 4g
• Sodium: 943mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Carbohydrates: 33g
• Fiber: 7g
• Protein: 29g
• Cholesterol: 55mg

Do you have a favorite chicken recipe?

On the hunt for another chicken recipe? Try one of these…
30-Minute Caprese Chicken from Foodie Crush
Sheet Pan Chicken and Potato Dinner from Nutmeg Nanny
Jerk Roasted Chicken and Sweet Potatoes from An Edible Mosaic

Or, try my Roasted Harissa Chicken with Broccolini

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