Moroccan Chicken with Sweet Potatoes, Cauliflower, Dates & Herbs

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THE WHY BEHIND THIS RECIPE

I’m in my sheet pan era - life is busy but I am still committed to making whole food meals that are nutrient dense and full of flavor!

The sweet potatoes and dates in this recipe bring natural sweetness and fiber, balanced by protein-rich chicken, fibrous cauliflower, and healthy fats in the lemony yogurt-feta sauce. The cauliflower really soaks up the warm Moroccan spices and the fresh herbs and pistachios add brightness and crunch! It’s a perfect sheet pan combo. Honestly, once you’ve plated this this, you could fool anyone that this was made on one large sheet pan. Enjoy!

Yields: 3-4 servings

Total time: ~45 minutes

• Prep time: 10 - 15 minutes

• Cook time: 25 - 35 minutes

WHAT YOU NEED

TOOLS

• Sheet Pan (stainless steel or non-toxic non-stick)

• Cutting Board

• Chefs Knife

• Medium bowl or glass measuring cup - for mixing the sauce

• Mixing bowls - for tossing chicken with spices, and one for veggies

INGREDIENTS

For the Sheet Pan

• 2 large boneless skinless chicken breasts, halved horizontally (for quicker cooking) or chicken thighs

• 1 medium head cauliflower, cut into florets

• 1 large sweet potato or two small sweet potatoes, cubed

• 1/2 red onion, sliced into wedges (optional, but adds nice sweetness

• 3 tbsp olive oil or tallow

Moroccan Spice Mix

• 2 1/2 tsp ground cumin

• 2 tsp smoked paprika

• 1 1/2 tsp kosher salt

• 1 1/2 tsp turmeric

• 1 tsp ground coriander

• 1 tsp garlic powder

• 1/2 tsp cinnamon

• 1/4 tsp cayenne (optional but encouraged!)

Lemon Yogurt Feta Sauce

• 1 small garlic clove, grated or finely minced

• 1/2 cup Greek yogurt (I like Straus Plain Greek Yogurt)

• 1/4 cup crumbled feta

• 2 tbsp lemon juice

• 1 tsp lemon zest

• 1 tsp raw organic honey

• 1–2 tbsp water (to thin, as needed)

For Topping

• 1/3 cup Medjool dates, pitted + chopped

• 1/4 cup chopped pistachios

• 1/4 cup chopped fresh herbs (mint + parsley = magic)

• Extra feta crumbles (optional)

HOW TO DO IT

1. Preheat the oven to 425°F. Line a large sheet pan with parchment for easy cleanup.

2. Mix the spice blend. In a small bowl, stir together all the spices: 2 1/2 tsp cumin, 2 tsp smoked paprika, 1 1/2 tsp kosher salt, 1 1/2 tsp turmeric, 1 tsp garlic powder, 1 tsp ground coriander, 1/2 tsp cinnamon, 1/4 tsp cayenne.

3. Season the chicken. Place halved chicken breasts in a medium bowl. Drizzle with a little olive oil and sprinkle with about 1/3 of the spice mixture plus an extra pinch of salt. Rub to coat evenly and set aside.

4. Toss the sweet potatoes. In a large bowl, toss the cubed sweet potatoes with a drizzle of oil and 1/3 of the spice mix. Spread them onto the sheet pan and roast for 10 minutes on their own. This gives them a head start without overcooking the cauliflower or drying out the chicken.

5. Prep the rest. Meanwhile, toss the cauliflower and red onion with the remaining spice mix and a tad bit more oil.

6. Add everything else. After the sweet potatoes have roasted for 10 min, remove the pan from the oven. Add the seasoned cauliflower, red onion, and chicken breasts to the pan.

7. Roast it all. Return the pan to the oven and roast for 25 minutes, until chicken is cooked through (internal temp of 165°F) and veggies are golden with crisp edges.

8. Mix the sauce. While everything roasts, whisk together the 2 small minced garlic cloves, 1/2 cup yogurt, 1/4 cup crumbled feta, 2 tbsp lemon juice + some zest, 1 tsp honey, and a splash of warm filtered water until smooth and spoonable. Salt to taste.

9. Serve and finish. Arrange everything on a serving platter or plates. Drizzle with the yogurt sauce, then sprinkle with chopped dates, pistachios, and fresh herbs. Optional to finish with a final squeeze of lemon juice and a few extra crumbles of feta!

SWAPS, TIPS & TRICKS

Swaps:

• Chicken → Swap breasts for boneless thighs if you prefer dark meat—they’re more forgiving and super juicy! I just happen to have a whole bunch of chicken breasts in my freezer this month, but thighs work great here.

• Sweet potatoes →Use butternut squash, carrots, or golden potatoes instead.

• Cauliflower →Broccoli or romanesco are great here too. Just watch for cook times—they may brown a tad faster!

• Yogurt (for the sauce) →Full-fat Greek is best, but coconut yogurt works if you're dairy-free—just skip the feta or use a dairy-free alternative.

• Pistachios → Sub with chopped almonds, walnuts, or sunflower seeds.

• Dates → Chopped dried apricots or golden raisins can add that same pop of sweetness.

• Herbs → If you don’t have mint or parsley, cilantro or dill can work too!

Tips:

• Give veggies space: Don’t overcrowd the pan—when vegetables are too close together, they steam instead of roast and you’ll miss out on those golden, crispy edges. If needed, split everything between two sheet pans.

• Cut evenly: Try to chop veggies into similar-sized pieces so they roast evenly.

• Don’t skip the pre-roast: Giving sweet potatoes a 10-minute head start ensures they’re perfectly tender without overcooking everything else.

• Spice mix = gold: Make a double batch and keep it in a jar for future meals—great on salmon, roasted carrots, or in a grain bowl.

• Broil at the end: If you want extra caramelization or crispy edges, pop the sheet pan under the broiler for 2–3 minutes at the end.

Nutritional Info

Per serving, yields 3-4 servings

Calories: 550
Carbohydrates: 40g
Fiber: 7g
Net carbs: 33g
Protein: 40g
Fat: 20g
Sodium: 800mg
Sugar: 12g