Healthy & Easy Sheet Pan Moroccan Chicken

I know it can be hard to stay inspired while stuck at home, so if you happen to still need a healthy dose of dinner inspo, you can feel free to browse our dinner category.

This week’s featured dinner recipe is a simple one pan meal that’s guaranteed to impress you with incredible unique flavors, plus add a healthy dose of veggies & protein. Meet my sheet pan Moroccan chicken with sweet potatoes and cauliflower infused with cinnamon, cumin and turmeric spices then drizzled with a crazy good zesty feta dressing plus the addition of pistachios, cherries and a little cilantro for freshness.

This meal is HELLA FLAVORFUL and yes, only takes about 45 minutes from start to finish!

sheet pan moroccan chicken and veggies on a pan

Ingredients in this healthy sheet pan Moroccan chicken

The theme of this gorgeous sheet pan Moroccan-spiced chicken is flavor and texture. You’ll find tender, crunchy veggies, cozy, warming spices, fun garnishes, and a drizzle of creamy feta sauce to bring everything together. Here’s what you’ll need to make this recipe:

  • Chicken: I prefer using boneless skinless chicken thighs in this sheet pan dinner because they’re extra juicy and soak up all of the flavors well. Feel free to use chicken breasts if you’d like.
  • Veggies: we’re roasting up the chicken with sweet potato, cauliflower, carrots, and onion.
  • Spices: this dish gets a handful of Moroccan-inspired spices from cumin, turmeric, cinnamon, garlic powder & cayenne pepper.
  • Garnishes: I love to top the meal with dried cherriesfresh cilantro, duck roasted pistachios.
  • For the sauce: we’re using my famous Creamy Feta Yogurt Dressing for a delicious drizzle, made from greek yogurt, garlic, feta crumbles, fresh lemon juice, a little water, salt & pepper.

With each bite you’ll get flavorful chicken & veggies, sweetness from dried cherries, a little crunch from roasted salty pistachios and a creamy, cooling finish with the feta yogurt sauce. SERIOUSLY SO FREAKING GOOD YOU GUYS.

moroccan sheet pan chicken and veggies on a pan with a spoon

Customize your Moroccan-spiced chicken meal

With all of the beautiful textures and flavors, this recipe is easy to customize to your taste preferences! Here are some suggestions:

  • To make vegetarian: try swapping the chicken for extra firm, cubed tofu! You can use the same spice mixture and bake it with the veggies.
  • For the dried fruit: dried apricots, chopped Medjool dates, or golden raisins would also be delicious.
  • For the nuts: feel free to omit to keep the dish nut free, or swap the pistachios for roasted chopped almonds.

How to meal prep this easy Moroccan sheet pan chicken

  1. After cooking everything according to the instructions, allow your chicken and veggies to cool completely and equally divide everything into 4 separate glass meal prep containers. If you’d like you could also add quinoa, chickpeas, couscous or cauliflower rice!
  2. Feel free to add the dried cherries, cilantro and pistachios, but I’d recommend leaving off the feta yogurt sauce until you’re ready to serve. You can store the sauce in a container like this one and simply add a bit more water, as needed, before using it.
  3. Store your meal prep containers in the refrigerator for up to 4 days and enjoy a healthy lunch or dinner all week long.

sheet pan moroccan chicken and veggies on a plate next to yogurt sauce

More sides to serve with these baked Moroccan chicken thighs

This recipe not only makes and incredible, filling dinner for 4 (or meal prep dinner for 1-2!) but it’s also a great meal to feed more people with additional sides. Here are a few that would be wonderful:

Check out all of my side dish recipes here.

More one pan meals you’ll love

Get all of my one pan meals here!

If you make this sheet pan Moroccan chicken recipe, be sure to tag #ambitiouskitchen on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! xo.

Sheet Pan Moroccan Chicken with Sweet Potatoes & Cauliflower

sheet pan Moroccan chicken and sweet potatoes on a plate

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 an incredible dinner the whole family will love!

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
  • Two garnishes:

  • 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

Instructions

  1. Preheat oven to 425 degrees F. Line a large baking sheet or two small baking sheets with parchment paper or foil. Set aside.

  2. 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.

  3. 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.

  4. 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. Serve 4.

Recipe 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

Servings: 4 servings

Serving size: 1 serving (based on 4; with garnishes + sauce)

Calories: 526 kcal

Dish: 28.2g

Saturated fat: 6.1g

Carbohydrates: 31.7g

Fiber: 6.2g

Sugar: 13.1g

Protein: 40.6g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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