Photo of Moroccan Sheet Pan Chicken by WW

Moroccan Sheet Pan Chicken

1 - 6
PersonalPoints™ per serving
Total Time
1 hr 2 min
12 min
50 min


Uncooked boneless skinless chicken breast

20¾ oz

Uncooked baby potatoes

¾ pound(s), quartered

Uncooked carrot(s)

1 cup(s), baby carrots, halved lengthwise

Canned drained chickpeas

1 cup(s), rinsed and drained

Ground cumin

1½ tsp(s)


1 tsp(s)

Ground turmeric

1 tsp(s)

Table salt

½ tsp(s)

Cooking spray

8 spray(s)


1 item(s), thinly sliced

Large canned ripe black olive(s)

5 tbsp(s), chopped


  1. Prepare chicken for Basic roasted chicken breast, placing chicken on one side of baking sheet
  2. Combine 340 g (¾ lb) quartered baby potatoes, 250 ml (1 cup) baby cut carrots halved lengthwise, and 250 ml (1 cup) rinsed and drained canned chickpeas on other side. Mix 7 ml (1½ tsp) ground cumin and 5 ml (1 tsp) each paprika and turmeric in custard cup; sprinkle over chicken and vegetables. Sprinkle vegetables with 2 ml (½ tsp) salt and spray with nonstick spray. Top with 1 thinly sliced lemon. Roast until chicken is cooked through, about 30 minutes; transfer to platter and cover to keep warm. Continue roasting vegetables until tender, about 20 minutes longer. Sprinkle with 75 ml (⅓ cup) chopped black olives.
  3. Serving size: 1 chicken breast (skin discarded), about 1/2 cup vegetables, and generous 1 tablespoon olives