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Close-up of turmeric and paprika spiced chicken thighs on roasted vegetables with a Greek yogurt drizzle and fresh cilantro
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Moroccan Chicken Sheet Pan Dinner

This Moroccan chicken sheet pan dinner pairs yogurt and spice marinated chicken thighs with roasted butternut squash, cauliflower, peppers, tomatoes, and onion, all on one pan. 33 grams of protein per serving!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 282kcal

Equipment

Ingredients

For the Chicken

  • 2 lb boneless skinless chicken thighs trimmed of excess fat (896g)
  • ⅓ cup low fat Greek yogurt 80g
  • 1 ½ Tbsp rice vinegar 22g
  • 2 tsp honey 8g
  • 2 frozen garlic cubes
  • 1 frozen ginger cube or 1 tsp ginger paste, or dried ginger
  • 1 Tbsp cilantro chopped
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp kosher salt

For the Sheet Pan

  • 16 oz butternut squash diced (454g)
  • 12 oz cauliflower florets 340g
  • 1 ½ cup red bell pepper chopped (170g)
  • 1 cup cherry tomatoes halved (150g)
  • 1 cup red onion chopped (100g)
  • 1 Tbsp olive oil 15g
  • 2 tsp paprika
  • 2 tsp kosher salt
  • ⅓ cup cilantro chopped

Instructions

  • Trim thighs and place in a large bowl. Combine all the remaining marinade ingredients (yogurt through salt) and pour the sauce over the chicken. If you're in a pinch, just let it sit while you prep your veggies. If you have time, pop it in the fridge and marinate for 30-60 minutes.
  • Preheat the oven to 425°F.
  • To an XL (21x15) sheet pan (linked below), add the butternut, cauliflower, bell pepper, tomatoes, and onion. Spray or drizzle with olive oil and season with paprika and salt. Roast veggies at 425°F for 25 minutes.
  • Remove the pan from the oven and toss the veggies so they're all combined. Add the marinated chicken on top of the veggies, spread around the pan. Return the pan to the oven and bake for an additional 15 minutes.
  • Then turn the broiler to low and continue to cook, under the broiler, for 5-7 more minutes or until chicken reaches an internal temp of 165°F.
  • Remove the pan from the oven and top with fresh cilantro. I recommend serving with Greek yogurt (thinned out with some water) or a quick homemade yogurt sauce! Enjoy this over rice, cauliflower rice, or greens. Or of course just eat it off the pan like I did!

Notes

GF/DF: This is naturally gluten free. To keep it dairy-free you'll want to swap out the Greek yogurt in the marinade. Forager Plant Based sour cream works great!
If you'd rather use chicken breasts: butterfly the breasts if they're large for more even cooking. Bake for 15 minutes and check the temp. If they're not at 165°F yet, broil for 2 minutes for a little more color. These are just much easier to dry out than thighs of course, so we want to be more careful not to overcook. Macros for a 266g serving of the sheet pan using breasts will be: 267 calories, 5 fat, 18.8 carbs, 39.8 protein, 4.2 fiber.
Search MyFitnessPal, MacrosFirst, or Lose It: Lillie Eats and Tells Moroccan Chicken Sheet Pan Dinner

Nutrition

Serving: 266g | Calories: 282kcal | Carbohydrates: 18.8g | Protein: 33.2g | Fat: 9.4g | Fiber: 4.2g