One Pan Persian-Spiced Chicken

I love one pan dinners. They are especially great on weeknights when you just want to make and eat supper and not have to spend a lot of time cleaning up afterwards. This is where parchment paper comes in, just line your baking sheet and throw away the mess! Usually just a simple light wash and rinse of your pan is all you need for clean up. You can make this recipe for just two people, or a family. I have given the amounts for 4 people, but you can adjust them to suit your needs. If it’s just you, make enough for two,  and you have leftovers for lunch the next day.

This is spice rubbed chicken breasts, along with spiralized vegetables, so it cooks quickly too! Of course, you don’t have to use spiralized vegetables. I just love them, making noodles with your vege’s just changed the whole dynamic of your meals. Use any vegetable you like, or a mixture.  I would suggest butternut squash, turnip, rutabaga, sweet potato, potato, or carrots. This is a great way to use up bits and pieces of vege’s in your fridge. I do love zucchini and summer squash noodles, but not for this dish. This requires too long cooking and they’ll just turn to mush.

Another fast meal tip, spiralize your vegetables on Sunday and get them ready for the week. This way you literally have almost all of your prep work done. If you don’t have a spiralizer, most grocery stores sell spiralized vegetables in the produce section.

If you want to use a different protein, or make it vegetarian, you could use cut up pork or beef, meatballs or tofu, or chick peas. Use my recipe for Kofta, or Korean meatballs. Just adjust the cooking times. After you make this once, you’ll be able to come up with all sorts of variations! In the mood for Mexican flavors? Use spiralized jicama or chayote squash and taco seasoning. Serve with guacamole or sliced avocado, and salsa.

Print Recipe
One Pan Persian-Spiced Chicken
One Pan Persian-Spiced Chicken
Servings
Ingredients
  • 4 cups Spiralized Vegetables Or you can substitute cubed squash, potato, sweet potato, carrots, onions, peppers, or a mixture of all
  • 1 1/2 tsp 1 1/2 teaspoons kosher salt, divided
  • 1/2 lb Red onion, peeled, sliced into 1/4" slices
  • 1 tsp Ground turmeric
  • 2 tsp Ground cumin
  • 1 tsp Ground allspice
  • 1/4 tsp Cayenne Pepper
  • 4 4 Chicken breasts, boneless with skin on
  • 4 tbsp Olive oil, divided
  • 1/4 cup Coarsely chopped dill for garnish
  • 1/4 cup Coarsely chopped mint for garnish
  • Yogurt sauce See below
Servings
Ingredients
  • 4 cups Spiralized Vegetables Or you can substitute cubed squash, potato, sweet potato, carrots, onions, peppers, or a mixture of all
  • 1 1/2 tsp 1 1/2 teaspoons kosher salt, divided
  • 1/2 lb Red onion, peeled, sliced into 1/4" slices
  • 1 tsp Ground turmeric
  • 2 tsp Ground cumin
  • 1 tsp Ground allspice
  • 1/4 tsp Cayenne Pepper
  • 4 4 Chicken breasts, boneless with skin on
  • 4 tbsp Olive oil, divided
  • 1/4 cup Coarsely chopped dill for garnish
  • 1/4 cup Coarsely chopped mint for garnish
  • Yogurt sauce See below
One Pan Persian-Spiced Chicken
Instructions
  1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Combine Turmeric, Salt, Allspice, Cumin and Cayenne in a bowl.
  3. Place the onion slices on the baking sheet and arrange chicken on top. Brush with olive oil. Sprinkle with half the spice mixture. Bake for 10-15 minutes to get them started. The time will depend on how big the breasts are.
  4. When breasts are about half cooked, scoot them with the onions, to one end of baking sheet. Baste with juices in the pan and add the vegetables to the other end. Spray with cooking spray, or add 2 tsp of oil to them and mix them around. Sprinkle with rest of spice mixture.
  5. Bake for 10 minutes, stir around vegetables, and bake another 5-10 minutes or until the vege's are al dente. If you over cook them, they'll fall apart. If you're using cubed vegetables, this may take longer depending on the type of vege and how big you cut them up.
  6. Make sure the chicken is cooked though. If it needs more time, just remove the vege's to a plate and keep them warm. Return the chicken to the oven until it is done.
  7. Serve with fresh herbs and yogurt sauce. A green salad or cut up fruit such as orange, is good on the side too!
Recipe Notes

If you don't have allspice, turmeric, cumin and cayenne, you can substitute any of my spice blends. Hawaiij, Advieh, Baharat, Ras al Hanout, use your imagination!

I like serving these types of dishes with a spicy or lemony yogurt sauce, or Ranch dip. Just add some hot sauce, lemon juice, salt and pepper to yogurt. If you want, fresh herbs brighten the flavors too! This cools the spices in the dish.

You can use skinless chicken, just coat it well with oil before sprinkling with spices. If you don't want to fuss with all the steps, just cut up your chicken into bite size pieces, and scatter them over the vegetables. This should bake up all together in about 20 minutes tops! Stir everything half way through. Make It Your Way!

 

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