Description
These sheet pan Moroccan chicken and sweet potato fry bowls are our new favourite weeknight supper! Super flavourful, bright, and healthy, these bowls consist of Moroccan chicken, sweet potato oven fries, spinach, feta, and our new favourite pumpkin seed herb sauce. Serve some warm naan bread alongside these chicken bowls for a dreamy meal.
Ingredients
Scale
Moroccan Chicken
- 2 tablespoons extra-virgin olive oil
- 2 large garlic cloves, minced
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 1/2 lbs (680 grams) boneless, skinless chicken breasts, cubed
Sweet Potato Fries
- 4 medium sweet potatoes, peeled and cut into matchsticks
- 2 1/2 tablespoons extra-virgin olive oil
- Large pinch of sea salt and freshly ground black pepper
- 1 teaspoon each dried oregano and dried rosemary
Pumpkin Seed Sauce
- 1 cup roasted shelled pumpkin seeds (pepitas)
- Juice of 1 lemon
- 1 large garlic clove, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 teaspoon honey
- 1 jalapeno, chopped
- 1 cup cilantro
- 1/3 cup water
For Serving
- Baby spinach
- Sliced cucumber
- Crumbled feta cheese
- Warm naan bread
- Hummus (see notes section for homemade recipe)
Instructions
- In a large bowl, whisk together the olive oil, garlic, lemon zest and juice, tomato paste, cumin, cinnamon, turmeric, smoked paprika, coriander, cayenne, pepper, and salt. Add the chopped chicken and toss to coat. Set aside for at least 15 minutes, or cover and refrigerate for several hours.
- Make the sweet potato fries: Preheat the oven to 425 F and line a large, rimmed baking sheet with parchment paper. Place the sweet potato in the middle and drizzle with the olive oil. Sprinkle with salt pepper, oregano, and thyme. Toss to coat and spread out in an even layer with a bit of space in between each piece of sweet potato. Roast for 15 minutes, remove from the oven and flip, and then roast for 15 more minutes.
- After flipping the sweet potato, place the chicken on a large, rimmed baking sheet. Place in the oven (at 425 F) and roast for 15 minutes, or until cooked through and a meat thermometer inserted into a piece of chicken reads 165 F.
- Meanwhile, make the pumpkin seed sauce: In a food processor fitted with the ‘S’ blade, blend together the pumpkin seeds, lemon juice, garlic, salt, pepper, honey, jalapeno, cilantro, and water until smooth. Transfer into a container.
- Serve: Place a big handful of spinach in a bowl. Add desired amounts of chicken, sweet potato fries, pumpkin seed sauce, cucumber, feta, and hummus. Serve with warm naan and enjoy!
Notes
Hummus recipe: 1 1/2 cups cooked chickpeas, 3 tablespoons extra-virgin olive oil, 3 tablespoons tahini, juice of 1 large lemon, 1 large garlic clove, 1 teaspoon cumin, 1/2-1 teaspoon sea salt, and freshly ground black pepper. Blend in a food processor until smooth and creamy.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Moroccan
Keywords: sheet pan Moroccan chicken and sweet potato recipe