Sheet Pan Moroccan-Spiced Carrots and Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts roasted with sweet carrots and warm Moroccan spices on a single sheet pan for effortless Whole30 dinner. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 45 minutes pairs divided olive oil, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Step 2: In a large bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp smoked paprika, 1 tsp sea salt, and 1/2 tsp black pepper, whisking until spices are evenly distributed.
  3. Step 3: Add 4 boneless skinless chicken breasts and 1 lb peeled and cut carrots into the bowl, tossing thoroughly to coat all pieces with the spice oil mixture.
  4. Step 4: Spread the chicken breasts and carrots evenly on the prepared baking sheet in a single layer.
  5. Step 5: Roast for 25-30 minutes, flipping the carrots halfway through, until chicken reaches an internal temperature of 165°F and carrots are tender with caramelized edges.
  6. Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving.

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Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Carrots and Chicken take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Moroccan-Spiced Carrots and Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Carrots and Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Moroccan-Spiced Carrots and Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Moroccan-Spiced Carrots and Chicken gluten free?

Yes — this recipe is tagged gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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