Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower

Name: Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ pounds boneless skinless chicken thighs; 1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes); 2 cups small cauliflower florets (from about half a head of cauliflower); 1 yellow onion, cut into chunks; 3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots); 3 tablespoons olive oil; 1 1/2 teaspoons ground cumin; 1 1/2 teaspoons ground turmeric; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoons garlic powder; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; Lots of freshly ground black pepper; TO GARNISH:; ⅓ cup unsweetened dried cherries (or dried cranberries); ¼ cup diced cilantro; ¼ cup chopped roasted pistachios (or sub roasted chopped almonds); For the feta yogurt sauce:; 1 large garlic clove; 1/3 cup plain greek yogurt (whole milk or 2%); 1/4 cup feta crumbles; ½ tablespoon fresh lemon juice; 1 tablespoon water, to thin; Freshly ground salt and pepper, to taste

User Reviews

5.0

372 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 servings
Calories
526 kcal
Course
Lunch, Dinner, Others
Cuisine
American, Moroccan

Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower

Stella Guerrero

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Delicious, easy sheet pan Moroccan chicken and veggies made with sweet potato, carrots, cauliflower and wonderful spices like cumin, turmeric and cinnamon. This protein-packed, healthy Moroccan sheet pan chicken recipe is garnished with juicy dried cherries, crunchy pistachios, fresh herbs and a drizzle of homemade feta yogurt sauce for the an incredible dinner the whole family will love!

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Ingredients

Servings

1 ½ pounds boneless skinless chicken thighs
1 large sweet potato, cut into ½ inch cubes (about 2 cups cubed sweet potatoes)
2 cups small cauliflower florets (from about half a head of cauliflower)
1 yellow onion, cut into chunks
3 large carrots, sliced into ½ inch thick chunks (or use 6 small heirloom rainbow carrots)
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cinnamon
1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
Lots of freshly ground black pepper
TO GARNISH:
⅓ cup unsweetened dried cherries (or dried cranberries)
¼ cup diced cilantro
¼ cup chopped roasted pistachios (or sub roasted chopped almonds)
For the feta yogurt sauce:
1 large garlic clove
1/3 cup plain greek yogurt (whole milk or 2%)
1/4 cup feta crumbles
½ tablespoon fresh lemon juice
1 tablespoon water, to thin
Freshly ground salt and pepper, to taste

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Instructions

Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.
Add chicken thighs, sweet potato cubes, cauliflower, onion chunks, carrot chunks into a large bowl. Add in olive oil, turmeric, cinnamon, cumin, garlic powder, cayenne pepper and salt and pepper. Use clean hands to toss all of the ingredients together until well combined and spices evenly coat chicken and veggies. Pour onto prepared baking sheet (or evenly divide between two baking sheets.) You’ll want to group the vegetables as best as possible: carrots in one section, chicken in one section, cauliflower in one section and sweet potatoes and onions in one section (as indicated in the photos). Bake for 25-35 minutes, rotating the pan(s) and stirring vegetables halfway through to encourage even cooking. You’ll know it’s done when the carrots and sweet potatoes are fork tender.
While the meal is cooking, you can make the feta yogurt sauce by adding the garlic, yogurt, feta, lemon juice and water to a food processor; process until smooth. Add a bit of salt and pepper to taste and process once more. Set aside until ready to serve.
Once chicken and veggies are done cooking, remove from oven and immediately sprinkle dried cherries, cilantro and pistachios on top. You can either drizzle the feta 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.

Notes

If you don't have dried cherries, then dried apricots, cranberries or raisins would be a good substitute.
Feel free to sub sliced toasted almonds or chopped roasted almonds for pistachios.
See the full post for tips, tricks & substitutions!

Nutrition Information

Show Details

Serving 1serving (based on 4; with garnishes + sauce) Calories 526cal (26%) Carbohydrates 31.7g (11%) Protein 40.6g (81%) Fat 28.2g (43%) Saturated Fat 6.1g (31%) Fiber 6.2g (25%) Sugar 13.1g (26%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 526 kcal

% Daily Value*

Serving	1serving (based on 4; with garnishes + sauce)
Calories	526cal	26%
Carbohydrates	31.7g	11%
Protein	40.6g	81%
Fat	28.2g	43%
Saturated Fat	6.1g	31%
Fiber	6.2g	25%
Sugar	13.1g	26%