Moroccan Chicken Thigh Sheet Pan Dinner

Background and History:

Moroccan Chicken Thigh Sheet Pan Dinner is a contemporary fusion of traditional Moroccan flavors and modern convenience. This dish combines succulent chicken thighs with a medley of North African spices, vegetables, and aromatic herbs for a delightful, one-pan meal that’s as flavorful as it is easy to prepare.

Serves:

Time:

Prep Time: 15 minutes
Cooking Time: 30-40 minutes

Ingredients:

4 bone-in, skin-on chicken thighs
2 cups of diced vegetables (e.g., bell peppers, zucchini, red onion)
1 cup of cherry tomatoes
1 lemon, thinly sliced
3 cloves garlic, minced
2 tablespoons olive oil
Moroccan spice blend (Ras el Hanout), or a mix of cumin, coriander, paprika, and cinnamon
Salt and pepper
Fresh cilantro for garnish (optional)

Instruction:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the chicken thighs, diced vegetables, cherry tomatoes, lemon slices, and minced garlic.
Drizzle with olive oil and season with the Moroccan spice blend, salt, and pepper. Toss to coat evenly.
Arrange the chicken and vegetable mixture on a sheet pan.
Roast in the preheated oven for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Garnish with fresh cilantro before serving, if desired.

Nutrition Facts:

Calories: Approximately 350-400 per serving
Protein: Around 25g
Carbohydrates: Approximately 15g
Fat: About 20g

Notes:

The Ras el Hanout spice blend can be found in many grocery stores or prepared at home using a mix of common spices.
Customize the dish with your preferred vegetables and adjust the spice level to your taste.

Allergy Warning:

Be cautious of potential allergens in the ingredients used, and consider specific dietary requirements.

Enjoy the exotic flavors and convenience of Moroccan Chicken Thigh Sheet Pan Dinner, a delightful blend of North African spices and succulent chicken, all in a single, easy-to-make pan. Perfect for impressing guests or a special weeknight dinner.

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GABRIELA PEACOCK BSC HONS, MBANT

Gabriela Peacock has a BSc Hons in Health Science (Nutritional Therapy) from the University of Westminster and Nutritional Therapy Diploma from The College of Naturopathic Medicine. Gabriela is a member of the British Association for Applied Nutrition and Nutritional Therapy (BANT), adheres to the strict BANT Code of Ethics and Practice. A background in fashion modeling enlightened her to the importance of a nutritious diet and its impact on maintaining a youthful body image. Through the application of Nutritional Science, Gabriela looks to identify biochemical imbalances, which may prevent optimal health. Guidance is tailored to complement medical treatment and promote health through the provision of nutrient rich food choices and supplement protocols. Gabriela’s approach is patient-centred and evidence-based: she recognizes that each person is an individual, with unique requirements and differing health goals. Patients can expect tailor- made support based on comprehensive health screens, dietary assessment, laboratory testing and ongoing nutritional management.