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 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
- 1 pinch cayenne pepper
- 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
- 2 red bell peppers
- 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
- for the moroccan spice mix:
- 3 kohlrabis (or turnips)
- Carbohydrate 9.78274148196792 g
- Cholesterol 8.34375 mg
- Fat 7.33988429686773 g
- Fiber 2.44704059231415 g
- Protein 2.70094976558316 g
- Saturated Fat 2.13354184374982 g
- Serving Size 1 1 Serving (109g)
- Sodium 1002.27406510373 mg
- Sugar 7.33570088965377 g
- Trans Fat 0.405300203121798 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 Weeknight Winner: Moroccan Chicken and Roasted Red Pepper Zucchini Pasta
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework help, and the constant juggle of work and family life. But I’ve discovered that the key to enjoying nutritious home-cooked meals without sacrificing precious family time lies in finding recipes that are both quick and flavorful. This Moroccan Chicken and Roasted Red Pepper Zucchini Pasta is my latest go-to, a vibrant and satisfying dish that comes together surprisingly easily, even on the busiest of evenings.
The beauty of this recipe lies in its versatility. I often adapt it based on what I have on hand. Sometimes I substitute turnips for the kohlrabi, and the flavor profile remains just as delicious. The roasted red peppers add a beautiful sweetness that balances perfectly with the savory spices, and the chicken cooks beautifully alongside them in the oven. This eliminates extra pans and reduces cleanup time – a huge win in my book! The entire process, from start to finish, takes around 45 minutes, and the result is a flavorful and healthy meal the whole family will love. I often double the recipe to have leftovers for lunch the next day, which makes my busy workdays that much easier.
The Moroccan Spice Mix: A Flavor Explosion
The heart of this dish lies in the vibrant Moroccan spice blend. The combination of cumin, coriander, paprika, ginger, and a touch of cinnamon creates a warm, aromatic flavor that elevates the simple ingredients to something truly special. Don't be afraid to experiment with the spices; feel free to adjust the quantities to suit your taste preferences. A little extra cayenne pepper can add a delightful kick for those who appreciate a bit of heat. The spices also provide a lovely reddish-orange hue to the dish, making it visually appealing as well as delicious. I always find myself adding extra spices for other recipes as I use them, just to experiment with these spices.
Zucchini Noodles: A Healthy Twist
Instead of traditional pasta, I use zucchini noodles, a healthy and low-carb alternative. They cook quickly and absorb the flavors of the sauce beautifully. If you don’t have a spiralizer, you can easily substitute with regular pasta or another vegetable noodles, but the zucchini offers a light and refreshing touch that complements the richness of the chicken and peppers. I like to add a little extra olive oil to the zucchini noodles to keep them from sticking. They’re a great way to incorporate more vegetables into your meal and to reduce the overall carbohydrate count, and still a satisfying and filling dish. And this is easily modified to your needs.
Make it Your Own: Endless Possibilities
This recipe is a fantastic starting point for culinary creativity. Feel free to add other vegetables, such as mushrooms or bell peppers of different colors. You could also swap the chicken for another protein, like shrimp or tofu, to cater to different dietary needs and preferences. The beauty of cooking is in its adaptability; this recipe is a perfect example of how to make a simple and delicious meal that can be customized to suit your taste and dietary requirements.
Beyond the Plate: A Taste of Morocco in My Kitchen
This recipe isn’t just a quick and easy dinner; it's a little escape. The aromatic spices transport me, even if just for a moment, to a vibrant Moroccan souk, filled with the sights and smells of exotic ingredients. It's a reminder that even amidst the chaos of daily life, we can find joy and nourishment in simple pleasures, like a delicious and healthy meal shared with loved ones. I personally believe this is one of my best recipes, and I've continued to adapt it to fit my lifestyle and taste over time.
