Moroccan Sheet Pan Chicken
1
Points®
Temps total: 1 h 2 min • Préparation: 12 min • Cuisson: 50 min • Portions: 4 • Difficulté: Facile
Ingrédients
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
5⅓ 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
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