Moroccan Chicken With Grilled Vegetables Moroccan Chicken With Grilled Vegetables

Moroccan Chicken with Grilled Vegetables Image by: Moroccan Chicken with Grilled Vegetables Author: Canadian Living

Chicken breasts marinated with ginger, garlic and aromatic spices make for a flavourful dinner. This dish tastes better the longer it marinates, so leave it overnight if you can. Serve with our Marinated Chickpea Salad. Stuff any leftovers in a pita pocket for a quick lunch.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2013

Ingredients

Grilled Vegetables:

Method

In bowl, combine yogurt, tahini, lemon juice, garlic, ginger, coriander, cumin, cinnamon, salt and pepper.

Add chicken to bowl; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Grilled Vegetables: In bowl, combine lemon juice, oil, garlic, ginger, salt, pepper  and cinnamon. Place onion, zucchini, mushrooms and red pepper on greased grill over medium-high heat; close lid and grill, basting frequently with lemon mixture, until tender, about 7 minutes. Cut mushrooms in half. Place on platter along with remaining grilled vegetables; sprinkle with cilantro.

Place chicken on greased grill over medium-high heat; close lid and grill, turning occasionally, until no longer pink inside, about 8 minutes. Let stand for 3 minutes before slicing. Serve with grilled vegetables.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 229 mg
  • Sugars 5 g
  • Protein 31 g
  • Calories 288.0
  • Total fat 13 g
  • Potassium 946 mg
  • Cholesterol 74 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g

%RDI

  • Iron 13.0
  • Folate 17.0
  • Calcium 8.0
  • Vitamin A 14.0
  • Vitamin C 92.0
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Moroccan Chicken With Grilled Vegetables

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