Moroccan Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 6 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic diced
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 cup plain Greek yogurt
  • 1 lemon juiced
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup fresh cilantro chopped
  • 6 pita bread rounds warmed


  • Preheat the oven to 450 degrees.
  • In a large bowl, add chicken, ginger, garlic, chili powder, tumeric, 1/2 cup Greek yogurt, juice of 1/2 lemon and sea salt and freshly ground black pepper. Marinate in the refrigerator for 20 minutes.
  • In a large baking dish, add chicken and bake for 15 to 17 minutes until chicken is cooked through.
  • In a small bowl, add 1/2 cup yogurt, juice of 1/2 lemon, cilantro and sea salt and freshly ground pepper to taste. Stir to combine.
  • Place chicken in pita and top with yogurt sauce.


SERVING SUGGESTION: Sweet potato fries. (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, season to taste with salt, pepper and chili powder.)
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.
GLUTEN FREE: Make sure pitas are gluten free.
NUTRITION: 464 Calories; 4g Fat; 77g Protein; 24g Carbohydrate; 1g Dietary Fiber; 177mg Cholesterol; 423mg Sodium. Exchanges: 1 1/2 Grain (Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fat.
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