Moroccan-Style Chicken with Chickpeas, Vegetables & Lemon Yogurt

 
 
 

Ingredients

For the Chicken

  • 1 lb (450 g) boneless, skinless chicken breast, cut into cubes

  • 1 tablespoon olive oil

  • 2 garlic cloves, minced

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • ½ teaspoon turmeric

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon black pepper

  • ¼ teaspoon salt

  • Juice of ½ lemon

For the Vegetables

  • 1 cup cooked chickpeas, rinsed and drained

  • 1 medium zucchini, diced

  • 1 red bell pepper, diced

  • 1 cup cherry tomatoes, halved

  • ½ onion, chopped

  • 1 cup fresh spinach

  • ½ cup low-sodium chicken broth

For the Lemon Yogurt

  • ½ cup plain Greek yogurt

  • 1½ tablespoons yellow chili pepper paste (ají amarillo), or to taste

  • 1 tablespoon lemon juice

  • 1 small garlic clove

  • 1 tablespoon fresh cilantro

  • Black pepper to taste

For Garnish

  • 2 tablespoons toasted almonds, chopped

  • Fresh cilantro or parsley

Instructions

  1. In a bowl, combine the chicken with garlic, cumin, paprika, turmeric, cinnamon, ginger, black pepper, salt, and lemon juice.

  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, until lightly browned. Remove from the skillet and set aside.

  3. Using the same skillet, add the onion, bell pepper, and zucchini. Cook for about 5 minutes. Add the cherry tomatoes and chickpeas.

  4. Add the chicken broth and return the chicken to the skillet. Cook for another 5–7 minutes, until the chicken reaches an internal temperature of 165°F and the sauce has slightly reduced.

  5. Stir in the fresh spinach during the last minute of cooking.

  6. Combine the Greek yogurt, yellow chili pepper paste, lemon juice, garlic, cilantro, and black pepper. Mix until smooth.

  7. Divide the chicken and vegetables among four plates. Top with a spoonful of lemon yogurt and sprinkle with toasted almonds and fresh herbs.

Note: Nutritional values are estimates and may vary depending on the specific ingredients, brands, and preparation methods used.

 

Nutrition Per Serving (Approx.)

Number of Servings: 4

Calories: ~465 kcal

Total Fat: ~17 g

Saturated Fat: ~3 g

Unsaturated Fat: ~14 g

Cholesterol: ~82 mg

Sodium: ~410 mg

Carbohydrates: ~34 g

Dietary Fiber: ~9 g

Total Sugars: ~8 g

Protein: ~46 g

Potassium: ~1,100 mg

Joanna Martin