Moroccan Chicken Strips with Yogurt Dip

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Moroccan chicken strips with yogurt dip is super tasty, super easy to make and quick enough for midweek dinner.

Our healthy chicken recipe uses just a handful of ingredients and is served with spicy rice and salad for real food FAST. 

Moroccan Chicken Strips Ingredients

• 600g chicken breast mini fillets

• juice half a lemon

• 2 tbs tomato puree

• 2 tsp Moroccan seasoning

• 1 tbs olive oil

• sea salt and black pepper

• 4 tbs natural yogurt

• lemon zest

• salad

• microwave rice

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How To Make Moroccan Chicken Strips

• Add the chicken strips, lemon juice, tomato puree, Moroccan seasoning and olive oil to a bowl – season with salt and black pepper.

• Mix well to coat all the chicken in spices.Tip the chicken into a roasting tin – make sure no strips are overlapping – bake in the oven for around 20 – 25 minutes (depending on thickness of strips) – turn the chicken pieces over half way through cooking and cook until piping hot throughout and no pink remaining.

• Whilst chicken cooks – prepare the yogurt dip – in a small bowl add the yogurt, lemon zest and season with salt and black pepper – mix well.

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Make Moroccan Chicken Strips Your Own Way

• Don’t fancy Moroccan seasoning – try Indian spices or Italian seasoning

• Like it spicy – add in some chilli flakes 

• Switch the yogurt dip for soured cream or mayonnaise. 

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How To Serve Moroccan Chicken Strips

• Serve with spicy microwave rice – burst of flavour and pings in the microwave in just 2 minutes – perfect for busy weeknights. 

• Add a big salad – I use a prepared bag and just add – cucumber, baby plum tomatoes and pepper strips. 

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More Chicken Mini Fillet Recipes To Try

• Sticky Moroccan Chicken with Herby Couscous
• Slow Cooker Peri Peri Chicken Stew
• Moroccan Chicken Strips with Yogurt Dip
• Spicy chicken noodles

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You might also just LOVE our spicy king prawns with garlic mayo dip

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Yield: Serves 4

Moroccan Chicken Strips

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Moroccan Chicken Strips with Yogurt Dip
Quick, healthy family dinner.

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients

• 600g chicken breast mini fillets
• juice half a lemon
• 2 tbs tomato puree
• 2 tsp Moroccan seasoning
• 1 tbs olive oil
• sea salt and black pepper
• 4 tbs natural yogurt
• lemon zest
• salad
• microwave rice

Instructions

1. Add the chicken strips, lemon juice, tomato puree, Moroccan seasoning and olive oil to a bowl - season with salt and black pepper. Mix well to coat all the chicken in spices.
2. Tip the chicken into a roasting tin - make sure no strips are overlapping - bake in the oven for around 20 - 25 minutes (depending on thickness of strips) - turn the chicken pieces over half way through cooking and cook until piping hot throughout and no pink remaining.
3. Whilst chicken cooks - prepare the yogurt dip - in a small bowl add the yogurt, lemon zest and season with salt and black pepper - mix well.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 383Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 128mgSodium: 1002mgCarbohydrates: 23gFiber: 1gSugar: 9gProtein: 49g

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