Moroccan Chicken

Moroccan Chicken

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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine Classic Menu
Servings 6 servings


  • 6 boneless skinless chicken breasts cut into 1 inch cubes
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic diced
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 cup plain Greek yogurt divided
  • Juice of 1 lemon
  • Sea salt and freshly ground pepper to taste to taste
  • 1/4 cup freshly chopped cilantro
  • 6 pitas warmed


  • Preheat the oven to 450 degrees.
  • In a large bowl, add chicken, ginger, garlic, chili powder, turmeric, 1/2 cup Greek yogurt, juice of 1/2 lemon and sea salt and freshly ground 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, 1/2 lemon juice, cilantro and sea salt and freshly ground pepper to taste. Stir to combine.
  • Place chicken in pita and top with yogurt sauce.
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