Make dinner simple and flavorful with Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes! A blend of Moroccan-inspired spices to this easy, 30-minute sheet pan chicken dinner! This post is brought to you by Simply Organic and The Feedfeed.
There’s a new spatula in my utensil jar, and it sticks out from all the rest. Bright, sunshine yellow, it has a big, happy, smiley face on it, peeking at me amidst the wooden spoons.
It was a stocking stuffer Christmas present, and my son told me that it’s there to remind me to be happy when I’m cooking, because, “mom, you’re always stressed at dinner time.”
When you’re in the thick of a busy week, sometimes you are in survival mode. I’m sure you can relate to just jumping from task to task, whether it’s work-life work like writing proposals and getting deadlines delivered, or home-life work like throwing a load of laundry in (and even harder, getting them nicely folded, #konmari style). Figuring out what to make for dinner, and getting it on the table in time, even for someone who loves cooking, can be such a challenge, myself included. Does this sound familiar at all for you?
I wish I could send you each a happy face spatula, but finding ways to change cooking dinner from a stressful to-do task into a joyful moment in your day can be as simple as paring things down and embracing flavor. Sheet pan suppers are always practical, especially when you can cook every element on the pan at the same time.
And spicing things up can take ingredients that we’ve seen over and over again and make them feel new again! For my third post in my series with Simply Organic, I take some inspiration from Moroccan flavors — a simple blend of bold flavors adds just the right kick to this Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes.
Which reminds me, you may have heard of cauliflower rice, but have you tried broccoli rice? It’s similar in concept, but my family (kids included!) prefer broccoli in general, so this is just another way to get our broccoli-fix! Plus, roasting the spiced broccoli rice adds a toasty element that I love!
If you make this sheet pan dinner, think of happy faces, and find a moment to cook for joy. Besides, would you rather be folding laundry? I’m guessing probably not ;)
More Recipes in the Simply Organic Series:
Disclosure: This post is brought to you by Simply Organic and The Feedfeed. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes
- 4 cloves garlic finely minced
- 1 teaspoon salt
- 1 1/2 teaspoons Simply Organic smoked paprika
- 1 teaspoon Simply Organic ground cumin
- 1/2 teaspoon Simply Organic ground coriander
- 1/2 teaspoon Simply Organic ground cinnamon
- 1/4 teaspoon Simply Organic turmeric
- 1/8 teaspoon Simply Organic ground cayenne pepper
- 2 tablespoons extra virgin olive oil
- juice of 1/2 lemon
- 2 lbs chicken breasts
- 1 large head of broccoli florets removed and stems peeled
- 1 sweet potato peeled and cut into chunks
- Preheat the oven to 450°F with a rack placed in the center of the oven.
- In a small bowl, mix together the garlic, salt, paprika, cumin, coriander, cinnamon, turmeric, cayenne pepper, oil, and lemon juice. Set aside about 3 teaspoons of the mixture.
- Take remaining spice mixture and rub it liberally all over the chicken. Let it sit as you prepare the broccoli rice (this can be done the day before, just let it marinate overnight in the refrigerator).
- Place the broccoli stems in the bowl of a food processor. Pulse until chopped, then add the florets and continue to pulse until the broccoli is the texture reminiscent of rice. Add about 1 teaspoon of the spice mixture and pulse one more time to combine. Transfer the broccoli rice to a sheet pan.
- Toss the sweet potatoes in a bowl with the remaining two teaspoons of spice mixture and add to the sheet pan.
- Place the chicken in the sheet pan and arrange the broccoli rice and sweet potatoes around the chicken. Place in the oven and bake for about 20 minutes, or until the chicken is golden with an internal temperature of 165°F, the sweet potatoes are fork tender, and the broccoli rice is lightly toasted.