Moroccan Chicken and Roasted Red Pepper Zucchini Pasta
Try this Moroccan Chicken and Roasted Red Pepper Zucchini Pasta recipe, or contribute your own.
Try this Moroccan Chicken and Roasted Red Pepper Zucchini Pasta recipe, or contribute your own.
- salt to taste
- 1 garlic clove minced
- salt and pepper to taste
- 2 red bell peppers
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 2 teaspoons paprika
- 1/4 teaspoon cinnamon
- 1/4 cup crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon turmeric
- 1 large garlic clove minced
- 1 pinch cayenne pepper
- 1 medium red onion
- 1 tablespoon minced parsley to garnish
- 2 teaspoon honey
- 3/4-1 pound boneless chicken breasts or thighs
- 1.5 cups golden yellow cherry tomatoes
- 3 kohlrabis (or turnips)
- for the moroccan spice mix:
- Carbohydrate 9.75088710696792 g
- Cholesterol 8.34375 mg
- Fat 7.33016992186773 g
- Fiber 2.431740591885 g
- Protein 2.69419414058316 g
- Saturated Fat 2.13170809374982 g
- Serving Size 1 1 Serving (109g)
- Sodium 1002.25719010373 mg
- Sugar 7.31914651508292 g
- Trans Fat 0.403674578121797 g
- Calories 112 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Slice the tops off the peppers, deseed them and slice them in half.
- Line a baking sheet with parchment paper and lay out the bell peppers.
- Cook for 20 minutes and then, using tongs, flip over and cook another 20 minutes or until the peppers are evenly charred.
- Immediately transfer to a sealable glass container or paper bag and seal.
- Let sit for 5 minutes and then slice thinly.
- While the peppers cook, whisk together all of the ingredients for the spice mix in a small bowl.
- Place the chicken in a zip-seal plastic bag and shake to coat.
- Let marinade for at least 15 minutes in the refrigerator.
- Once you flip the peppers after the first 20 minutes, add the marinated chicken and tomatoes to another baking sheet, lined with parchment paper.
- Roast for 15 minutes or until chicken is cooked through and is no longer pink inside.
- Remove from the oven and slice thinly, leaving the tomatoes on the baking tray.
- While chicken cooks, peel and spiralize the kohlrabi (or turnip) using Blade B, trim the noodles and set aside.
- Then, mince the garlic.
- Then, thinly slice the red onion.
- Once the chicken and peppers are finished, place a large skillet over medium heat.
- Once oil heats, add in the onions, garlic and red pepper flakes and cook for 3-5 minutes or until onions begin to wilt.
- Add in the kohlrabi (or turnip) noodles and toss.
- Cover and cook for 5-7 minutes or until cooked to your preference, uncovering occasionally to toss.
- Add in the cooked tomatoes, along with any juices from the baking tray.
- When done, add in the roasted peppers and toss to combine and then remove from heat, sprinkle in the feta, toss to combine again and then divide into bowls and top with sliced chicken and garnish with parsley.
A Busy Mom's Delight: Moroccan Chicken and Roasted Red Pepper Zucchini Pasta
Life as a working mom is a whirlwind. Between school pick-ups, soccer practice, and endless piles of laundry, finding time for a healthy, delicious, and *easy* dinner feels like a Herculean task. But I'm here to tell you, it doesn't have to be! This Moroccan Chicken and Roasted Red Pepper Zucchini Pasta is my go-to recipe when I need a flavorful meal that's both satisfying and quick to prepare. Forget those complicated recipes that require a culinary degree – this one is simple enough for even the busiest of us.
The beauty of this dish lies in its versatility. Feel free to adjust the spices to your liking – a little more heat? Go for it! Want to swap out the kohlrabi for another vegetable? Absolutely! This recipe is your blank canvas, ready for your personal touch. The vibrant colors alone make it a feast for the eyes, and the aroma wafting from the oven will have your family clamoring for a taste long before it's even ready. Plus, the prep work can even be done ahead of time, making it perfect for those days when you're running on empty.
Why this recipe is a lifesaver:
- One-pan wonder (mostly!): Minimal cleanup is a huge win in my book. Roasting the chicken and peppers on one pan saves valuable time and reduces the mountain of dishes.
- Speedy prep: Most of the prep work can be done while the peppers are roasting, maximizing efficiency.
- Flavor explosion: The Moroccan spices bring a depth of flavor that elevates this simple pasta dish to something truly special. It's a far cry from your average weeknight pasta!
- Healthy and nutritious: Packed with vegetables and lean protein, this is a guilt-free indulgence that will leave you feeling energized, not sluggish.
- Adaptable: Easily customize it to suit your dietary needs and preferences. Swap out ingredients, add more veggies, or use different types of pasta.
This recipe isn't just about the food; it's about the feeling of accomplishment that comes with serving a delicious and healthy meal to your family without sacrificing your precious time. So, ditch the takeout menus and embrace the simplicity of this Moroccan Chicken and Roasted Red Pepper Zucchini Pasta. You won't regret it!
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turned out for you and feel free to share your own twists on this flavorful dish. Happy cooking!
