Sheet Pan Moroccan Chicken – CE
couscous and carrots
  • Clean Eating
  • poultry
Sheet Pan Moroccan Chicken – CE
couscous and carrots
  • Clean Eating
  • poultry
Servings:

Ingredients

Prep
  • 6 boneless chicken breast
  • 1 small red onion
  • 1 can chickpeas
  • 8 oz baby carrots
  • 1 1/2 C apricot preserves
  • 1 t ground cumin
  • 1 t minced garlic
  • 1/2 t ground coriander
  • 1/2 t salt
  • 1/4 t cinnamon
On Cooking Day
  • 1 box couscous such as Near East
  • 1/4 C dried cranberries
  • 1/4 C dried apricots chopped
  • 1 T mint

Instructions

To Assemble
  1. Cut chicken into bite size pieces and slice onion and place in a large zipper bag. Drain chickpeas and add to chicken along with baby carrots.
  2. Mix next 6 ingredients in a small bowl with a lid. Drizzle half of the marinade over chicken mixture. Zip to seal and shake to mix. Reserve the rest for cooking day.
To Cook
  1. Pour chicken mixture on a large baking sheet lined with foil. Cook in a 400 degree oven for 30-40 minutes until chicken is cooked and carrots are tender. Drizzle reserved sauce over top and toss to coat. Season with salt to taste if desired.
  2. Cook couscous per package directions and place in bowl. Toss with cranberries, apricots and mint.
  3. Serve chicken over a bed of couscous or on the side.

Ingredients

Prep
  • 6 boneless chicken breast
  • 1 small red onion
  • 1 can chickpeas
  • 8 oz baby carrots
  • 1 1/2 C apricot preserves
  • 1 t ground cumin
  • 1 t minced garlic
  • 1/2 t ground coriander
  • 1/2 t salt
  • 1/4 t cinnamon
On Cooking Day
  • 1 box couscous such as Near East
  • 1/4 C dried cranberries
  • 1/4 C dried apricots chopped
  • 1 T mint

Instructions

To Assemble
  1. Cut chicken into bite size pieces and slice onion and place in a large zipper bag. Drain chickpeas and add to chicken along with baby carrots.
  2. Mix next 6 ingredients in a small bowl with a lid. Drizzle half of the marinade over chicken mixture. Zip to seal and shake to mix. Reserve the rest for cooking day.
To Cook
  1. Pour chicken mixture on a large baking sheet lined with foil. Cook in a 400 degree oven for 30-40 minutes until chicken is cooked and carrots are tender. Drizzle reserved sauce over top and toss to coat. Season with salt to taste if desired.
  2. Cook couscous per package directions and place in bowl. Toss with cranberries, apricots and mint.
  3. Serve chicken over a bed of couscous or on the side.
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