One Pan Moroccan Chicken & Roast Veges

Updated: Aug 6, 2019

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Ingredients (2 serves) :

  • 1 medium sweet potato, chopped into 2cm chunks (skin on)

  • ½ head cauliflower, chopped into florets

  • 1 onion, sliced on the round

  • 3 tbs extra virgin olive oil 

  • Salt/ pepper 

  • 2 organic chicken breasts

  • 1 zucchini, sliced on the round 

  • Sprinkle of Moroccan Seasoning 

  • 1/2 lemon juice, squeezed

  • Handful of spinach leaves 

  • 1 tbsp coconut yoghurt 


  1. Preheat the oven to 180°C. Line a baking tray with baking paper. Place the sweet potato, cauliflower and onion on the baking tray, leaving room in the centre for the chicken. Drizzle with 2 tbsp olive oil and sprinkle 2 tsp of the Moroccan spice on top. Place the tray in the oven to bake for 30 minutes.

  2. To prepare the chicken, place in a shallow bowl and drizzle with 1 tbsp olive oil. Spoon over 1-2 tbsp of the Moroccan spice and toss to coat evenly.

  3. Remove the baking tray from the oven and add the chicken and zucchini to the tray. Place the tray back in the oven for 20 minutes, or until the chicken is cooked through.

  4. Serve on top of a handful of spinach leaves with 1 tbsp coconut yoghurt and a drizzle of lemon juice. Season to taste.

** For males or physically active females, add an additional medium sweet potato.

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