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Ras el Hanout Chicken with Zucchini

Ras el Hanout Chicken with Zucchini

This dish combines chicken breast seasoned with ras el hanout and sautéed zucchini, served over rice flavored with lemon and parsley and a delicious yogurt sauce. It's a flavorful, fresh recipe that's quick to prepare, ideal for an easy dinner in about 30 minutes.

  • Servings: 2
  • Cook: 30 min

Ingredients

  • 2 unit chicken breast
  • 4 g ras el hanout
  • 150 grams basmati rice
  • 4 g chicken broth
  • 0.5 unit lemon
  • 5 g parsley
  • 1 unit zucchini
  • 125 ml Greek yogurt
  • 320 ml water
  • 1 tablespoon butter
  • olive oil
  • salt
  • black pepper

Instructions

  1. Rinse the rice under cold water to remove excess starch. In a saucepan, bring the water to a boil, add the rice, the chicken broth packet and salt. Cover and cook over medium-low heat for 11–13 minutes, stirring occasionally. Remove from heat, fluff the rice with a fork and keep covered.
  2. Trim the ends of the zucchini and cut it in half lengthwise. Slice each half into 0.5–1 cm semi-circles and discard the membrane. Chop half of the parsley and zest the peel of half the lemon. In a small bowl, mix the Greek yogurt, a squeeze of lemon juice, the lemon zest and half the parsley. Season with salt and pepper and stir. Cut the remaining lemon into wedges.
  3. In a large bowl, mix the remaining Greek yogurt with the ras el hanout. Add the chicken breasts, making sure they're well coated with the marinade. Cover the bowl and let it rest until the next step.
  4. In a nonstick pan, heat a drizzle of olive oil over medium-high heat. Add the zucchini and cook for 6–7 minutes, stirring frequently, until tender. Season with salt and pepper to taste. Remove from heat and set aside.
  5. In the same pan, heat another drizzle of olive oil over medium-high heat. Cook the marinated chicken breasts for 3–4 minutes on each side until golden on the outside and slightly pink inside. Remove and slice into 1 cm-thick slices. Add the lemon zest, half the chopped parsley and, if desired, the butter to the rice. Stir to combine.
  6. Divide the lemon and parsley rice between plates, top with the chicken and sautéed zucchini. Spoon the yogurt sauce over the chicken and sprinkle with the remaining parsley. Serve the lemon wedges on the side and squeeze over the dish to taste.

Nutrition (per serving)

  • Calories: 606 kcal
  • Protein: 44 g
  • Carbohydrates: 27 g
  • Fat: 27 g
  • Fiber: 3 g