(Clean & Nourishing)
Introduction

When you want a meal that feels both comforting and energizing, this Moroccan-Spiced

Chicken with Roasted Vegetables hits the sweet spot. It’s a well-balanced, wholesome

dish packed with protein, fiber, and heart-healthy fats—without a single grain, sugar, or dairy

product in sight. The seasoning blend gives the chicken a gentle warmth and depth of flavor

using everyday spices you probably already have in your pantry. It’s perfect for anyone who

wants to eat clean, stay on track with Paleo or Whole30 goals, or just feel good after dinner.

This dish features juicy chicken thighs coated in a spice blend, roasted to golden perfection

alongside a colorful medley of veggies like carrots, zucchini, and bell peppers. Everything is

cooked on a single sheet pan, making cleanup a breeze and the process stress-free. It’s

ideal for busy weeknights, meal prep, or when you just want a simple but nutrient-dense

dinner that actually tastes great.

Why You’ll Love This Recipe

● Wholesome Ingredients: No sugar, no dairy, no grains—just real, whole foods.

● Easy Sheet Pan Meal: Everything roasts together in one pan for convenience and

minimal cleanup.

● Perfectly Balanced: Protein, fiber, antioxidants, and healthy fats all in one

nourishing meal.

● Meal Prep Friendly: Cook once, eat twice (or three times).

● Delicious Spice Blend: Warm, earthy spices like cumin, paprika, and turmeric bring

natural flavor without needing sauces or processed seasoning packets.

Ingredients

For the Chicken

● 1½ pounds boneless, skinless chicken thighs (or breasts, if preferred)● 1 tablespoon olive oil

● 1 teaspoon ground cumin

● 1 teaspoon smoked paprika

● ½ teaspoon ground turmeric

● ½ teaspoon ground coriander

● ½ teaspoon garlic powder

● ¼ teaspoon ground cinnamon

● ½ teaspoon salt

● ¼ teaspoon black pepper

● (Optional) A pinch of chili flakes if you like a touch of heat

For the Roasted Vegetables

● 1 medium zucchini, chopped

● 1 red bell pepper, chopped

● 1 large carrot, sliced

● ½ red onion, sliced

● 1½ tablespoons olive oil

● ½ teaspoon garlic powder

● ¼ teaspoon salt

● Freshly cracked pepper, to taste

For Garnish & Serving

● Fresh parsley, chopped

● Lemon wedges, for brightness

● (Optional) A spoonful of tahini or a drizzle of olive oil for added healthy fatStep-by-Step Instructions

Step 1: Preheat Oven & Prep Pan

1. Preheat your oven to 400°F (200°C).

2. Line a large sheet pan with parchment paper or lightly grease it with olive oil to

prevent sticking.

Step 2: Season the Chicken

1. Pat chicken dry using paper towels—this helps it crisp up while baking.

2. In a large bowl, mix the olive oil, cumin, paprika, turmeric, coriander, garlic powder,

cinnamon, salt, and black pepper.

3. Add chicken thighs to the bowl and use your hands or tongs to massage the spice

blend all over the chicken until fully coated.

4. Set aside while you prep the vegetables so the flavor can settle in.

Step 3: Prep the Vegetables

1. Chop your veggies into bite-sized pieces. Keep them roughly the same size so they

roast evenly.

2. In a separate bowl, toss the zucchini, bell pepper, carrot, and red onion with olive

oil, garlic powder, salt, and pepper.

3. Spread the veggies on one side of the sheet pan and lay the seasoned chicken on

the other side.

Pro Tip: If your pan feels crowded, use two pans or roast in two rounds to avoid steaming

the ingredients.

Step 4: Roast Everything

1. Bake for 25–30 minutes, flipping the chicken halfway through for even browning.2. Check doneness: Chicken is ready when it reaches an internal temperature of

165°F (74°C). The veggies should be tender with caramelized edges.

3. Optional crisping: Broil for an additional 2–3 minutes at the end to crisp the tops of

the chicken and veggies.

Step 5: Garnish & Serve

1. Let the chicken rest for 5 minutes before slicing.

2. Plate your dish with a generous scoop of roasted veggies and a piece or two of

spiced chicken.

3. Add a final touch: Sprinkle with chopped parsley and serve with a lemon wedge for

a burst of freshness.

4. (Optional) Drizzle with tahini or olive oil for healthy fats and added creaminess.

Serving Suggestions

● Low-Carb Bowl: Add cauliflower rice or mashed cauliflower for extra volume.

● Green Boost: Serve over a bed of fresh spinach or arugula.

● Wrap Style: Tuck into a lettuce wrap with avocado slices.

● Lunch Leftovers: Chop up the chicken and mix it into a salad with a lemon

vinaigrette.

Meal Prep & Storage

● Fridge: Store in an airtight container for 3–4 days.

● Reheat: Warm in the oven at 350°F (175°C) or microwave with a splash of water to

retain moisture.

● Freezer: Freeze cooked chicken (without veggies) for up to 2 months. Thaw and

reheat gently.● Prep Tip: Roast extra veggies separately to keep them crisp if freezing the chicken.

Variations & Substitutions

● Protein Swap: Use chicken breasts, turkey cutlets, or even tofu (if not strict Paleo).

● More Veggies: Add sweet potatoes, Brussels sprouts, or cauliflower for more variety.

● Flavor Twist: Use Italian herbs instead of warm spices for a completely different

vibe.

● Add a Sauce: Top with dairy-free tzatziki or green goddess dressing

(Paleo-approved versions).

Common Questions

Q: Can I use chicken breasts instead of thighs?

Absolutely. Just be careful not to overcook them, as breasts tend to dry out faster than

thighs.

Q: Is this spicy?

Not really—just warmly seasoned. Add red pepper flakes or chili powder if you want more

heat.

Q: Can I cook this in an air fryer?

Yes, just reduce the cooking time and cook in batches. Use 375°F and check for doneness

around 18–20 minutes.

Q: Are these spices good for health?

Yes! Spices like turmeric, cumin, and paprika are known for their anti-inflammatory and

digestive benefits.

Conclusion

This Moroccan-Spiced Chicken with Roasted Vegetables proves that healthy eating

doesn’t have to be bland. The warm spice blend adds depth and comfort, while the roasted

vegetables keep things clean and nutrient-rich. Whether you’re looking to stay consistent

with clean eating, fuel your body with better ingredients, or just try something new for dinner,

this one-pan wonder is the kind of go-to recipe you’ll turn to again and again.Make a batch, pack it for lunch, or serve it fresh with lemon wedges and parsley—it’s as

flexible as it is flavorful. It’s clean, easy, and downright delicious.