This Moroccan Sheet Pan Dinner is a simple one pan meal that is perfect for week nights! It’s full of flavor, gluten free, grain free, dairy free, and low FODMAP.
I can’t believe it, but I took my last final of the semester on Monday! Cue the hallelujah chorus! 🙂
I’ve been enjoying lots of time with the puppies, volunteering, making holiday cookies, blogging, and long dog walks. It’s been incredibly enjoyable.
Now that finals are done, this Friday the application for my highly competitive dietetic internship is open. My goal is to have all parts that I can complete on my own finished before we leave for our Indiana Christmas and to have requested all parts that I need other people to submit. Wish me luck, because I have heard through the grapevine that this is a pretty loft goal :/
Enough about school, let’s talk about this Moroccan Sheet Pan Dinner!
I was inspired to make this meal when I was reviewing a recipe I learned in a cooking class Brian and I took a couple of years ago. In this class, we made a delicious Moroccan Chicken Tagine. While I LOVED that dish, I was on the hunt for something a bit more simple for a week night meal.
A sheet pan meal it was!
Are you familiar with sheet pan meals? I’ve shared my sheet pan chicken fajitas and have fallen head over heels for this simple meal idea.
To make a sheet pan meal, I just marinate the veggies and protein I want to include (and typically I include a starch like sweet potatoes, white potatoes, or squash) and roast on a sheet pan at 400 degrees Fahrenheit for about 25 minutes. SO EASY!
This dish gets all the flavor and nutrients from eggplant, carrots, sweet potatoes, ginger, and a blend of Moroccan inspired spices.Looking for a simple and satisfying weeknight meal? Try this Moroccan Sheet Pan Dinner! Click To Tweet
I hope you give this wonderfully simple recipe a try!
If you make this recipe, make sure to share on Instagram with #trebleinthekitchen so I can check it out!
- 6 carrots, chopped
- 1 sweet potato, cubed
- 1 small eggplant, cubed
- 1 Tbsp fresh mint, finely chopped
- 1 Tbsp dried parsley
- 2 Tbsp freeze dried chives
- 2 tsp minced fresh ginger
- 1 tsp turmeric
- 1 Tbsp lemon juice
- 1 tsp sea salt
- ¼ tsp black pepper
- 2 Tbsp extra virgin olive oil
- 1 lb chicken breasts, cut into bite-sized pieces
- Preheat oven to 400 degrees Fahrenheit.
- Combine all vegetables, spices and chicken in a large bowl and stir to coat.
- Bake at 400 degrees for 25-30 minutes or until the chicken has an internal temperature of 165 degrees Fahrenheit.
Looking for more easy weeknight meals?
Question of the Day!
- Have you ever made a “sheet pan dinner?” What did you include?