Canada (English)
To see content specific to your region, or to log into that account, switch to United States.
Photo of Moroccan Sheet Pan Chicken by WW

Moroccan Sheet Pan Chicken

1
Points® value
Total Time
1 hr 2 min
Prep
12 min
Cook
50 min
Serves
4
Difficulty
Easy

Ingredients

Uncooked boneless skinless chicken breast

20¾ oz

Uncooked baby potatoes

¾ pound(s), quartered

Carrots

1 cup(s), baby carrots, halved lengthwise

Canned drained chickpeas

1 cup(s), rinsed and drained

Ground cumin

1½ tsp(s)

Paprika

1 tsp(s)

Ground turmeric

1 tsp(s)

Table salt

½ tsp(s)

Cooking spray

8 spray(s)

Lemon

1 wedge(s), thinly sliced

Large canned ripe black olives

5 tbsp(s), chopped

Instructions

  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