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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
bowl of moroccan chicken strips with lemon pepper yogurt dip alongside large bowl of salad. Text overlay saying "quick and easy moroccan chicken strips"

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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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Yield: Serves 4

Moroccan Chicken Strips

bowl of moroccan chicken strips with lemon pepper yogurt dip alongside large bowl of salad.

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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