This sheet pan dinner features our flavourful, aromatic Moroccan Chicken Chunks baked alongside a medley of vegetables. Chickpeas, cherry tomatoes, carrots, and onions are coated in a flavourful blend of garlic, ginger, paprika, and cumin. The dish is elevated by a vibrant green tahini sauce, which offers a smooth and nutty counterpoint with fresh parsley, cilantro, mint and bright lemon juice.
Course:
Dinner, Main Course
Protein:
chicken 
Course: Dinner, Main Course
Cuisine: Mediterranean
Servings
2
Prep Time
5 Minutes
Cooking Time
20 Minutes
Ingredients
- 1 cup canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- 3/4 cup carrot cut in 1/8-inch slices
- 1/2 cup yellow onion diced 1/2-inch thick
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp paprika
- 1/2 tsp each salt and freshly cracked black pepper
- 1/8 tsp cumin seeds
- 280 g Moroccan Chicken Chunks
- green tahini sauce (recipe follows)
Green Tahini Sauce
- 1/3 cup tahini
- 1/2 cup parsley, roughly chopped
- 1/4 tbsp cilantro, roughly chopped
- 2 tbsp mint, roughly chopped
- 2 tbsp lemon juice
- 1 clove garlic
- 1/2 cup mayonnaise
Directions
- Preheat oven to 400 F
- Toss chickpeas, cherry tomatoes, carrots and onions with olive oil, garlic powder, ginger, paprika, cumin, salt and pepper. Transfer to a parchment-lined sheet pan or shallow baking dish and bake for 8 minutes. Remove from oven, stir mixture and add Moroccan Chicken Chunks to sheet pan, stir and return to oven. Cook for another 10 to 12 minutes, or until chicken reaches an internal temp of 165 F when checked at its thickest point.
- Spoon over steamed rice or couscous and serve with green tahini sauce. Garnish with freshly chopped parsley.
Green Tahini Sauce
- To make the green tahini sauce, puree all ingredients with a stick blender or food processor until smooth.
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