One Pan Moroccan Chicken

Ingredients:

• 2 -3 boneless skinless chicken breasts

• 2 cups of sweet potato, cut into ½ inch cubes

• 2 cups small cauliflower florets

• 1 yellow onion, cut into chunks

• 3 large carrots, cut into chunks

• 3 tablespoons olive oil

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons ground turmeric

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon salt

• Freshly ground black pepper

Garnish:

• 1/3 cup unsweetened dried cranberries (optional)

• 1/4 cup diced cilantro

• 1/4 cup chopped roasted pistachios

Yogurt sauce:

• 1 large garlic clove

• 1/3 cup plain greek yogurt

• ½ tablespoon fresh lemon juice

• 1 tablespoon water, to thin (optional)

• Freshly ground salt and pepper, to taste
  

Directions:

1. Preheat oven to 425 degrees F. Line a large baking sheet with foil. Set aside.

2. Place chicken, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl.

3. Add olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Evenly coat chicken and veggies.

4. Place onto prepared baking sheet. Bake for 25-35 minutes, rotating the pan and stirring vegetables halfway through. You’ll know it’s done when the carrots and sweet potatoes are tender.

5. While the meal is cooking, you can make the yogurt sauce by adding the garlic, yogurt, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more.

6. Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cranberries, cilantro and pistachios on top. You can either drizzle the yogurt sauce on top of the sheet pan meal or serve it on the side for people to enjoy as they so choose. Serves 4.

recipe from the ambitious kitchen.