Make dinner simple and flavorful with Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes — an easy, 30-minute sheet pan meal flavored with Moroccan-inspired spices.
A bright yellow spatula with a smiling face sits in my utensil jar. It was a stocking stuffer from my son who insisted it would remind me to enjoy cooking: “Mom, you’re always stressed at dinner time.”
On busy weekdays it’s easy to move from task to task — work, laundry, errands — and still face the question of what to make for dinner. Even people who love to cook can find the evening meal a challenge. Sheet pan dinners are a great solution: everything cooks together, cleanup is minimal, and you still get a balanced, flavorful meal on the table quickly.
Spices are an easy way to refresh familiar ingredients. For this recipe I draw on Moroccan flavors — a blend of smoky, warm, and slightly spicy notes that transform chicken, broccoli rice, and sweet potatoes into something vibrant and new. Roasting the broccoli “rice” adds a toasty element that my family loves.
If you haven’t tried broccoli rice, it’s a great alternative to cauliflower rice. Pulse broccoli stems and florets in a food processor until the texture resembles rice, then roast it with spices for an easy, nutritious side that even kids enjoy. This recipe keeps things simple: a single sheet pan, bold spices, and familiar ingredients elevated by a Moroccan-inspired seasoning blend.
Take a moment to cook for joy and think of that smiley spatula. This sheet pan dinner is an easy way to add variety to weeknight meals without extra fuss — and it’s usually more fun than folding laundry.
More Recipes in the Simply Organic Series:
Maple Cinnamon Hasselback Delicata Squash
Five-Spice Chocolate Tea Bread
Disclosure: This post was created in partnership with Simply Organic and The Feedfeed. Sponsored posts help support the site; all opinions are my own.
Sheet Pan Moroccan Chicken with Broccoli Rice and Sweet Potatoes
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Ingredients
- 4 cloves garlic, finely minced
- 1 teaspoon salt
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon turmeric
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 2 lbs chicken breasts
- 1 large head broccoli, florets removed and stems peeled
- 1 sweet potato, peeled and cut into chunks
Instructions
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Preheat the oven to 450°F with a rack in the center position.
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In a small bowl, combine garlic, salt, smoked paprika, cumin, coriander, cinnamon, turmeric, cayenne, olive oil, and lemon juice. Reserve about 3 teaspoons of the mixture for the vegetables.
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Rub the remaining spice mixture all over the chicken. Let the chicken sit while you prepare the broccoli rice — you can marinate it overnight if preparing ahead.
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Place broccoli stems in a food processor and pulse until chopped. Add florets and pulse until the texture resembles rice. Add about 1 teaspoon of the reserved spice mixture and pulse once to combine. Transfer the broccoli rice to a sheet pan.
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Toss sweet potato chunks with the remaining spice mixture and add them to the sheet pan alongside the broccoli rice.
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Arrange the chicken on the sheet pan and surround it with the broccoli rice and sweet potato chunks. Roast about 20 minutes, until chicken reaches an internal temperature of 165°F, sweet potatoes are fork tender, and the broccoli rice is lightly toasted.