Chicken breast in ras-el-hanout sauce

Marina the chicken In a large bowl, mix together half of the Greek yogurt, half of the ras-el-hanout, salt and pepper. Pat the chicken dry and add it to the large bowl with the yogurt marinade. Cover the chicken with the marinade and set aside until step 4.

Cook the rice Fill a case with the water, add the rice, the chicken broth powder and salt and bring to a boil with the saucepan covered. When boiling, reduce heat to medium-low and simmer for 11-13 minutes. Once cooked, stir the rice to separate the grains and set aside in the covered saucepan.

Sauté the zucchini Remove the ends of the zucchini and cut it  in half lengthwise. Then, cut each half into 1 cm crescents. In a nonstick skillet, heat a drizzle of oil over medium-high heat. Add the zucchini, salt, pepper and cook 8-9 minutes, stirring frequently, until tender. When done, remove from the pan and set aside. 

Prepare the sauce In the meantime, peel and coarsely chop half of the cilantro. Grate the peel of half a lemon. In a small bowl, mix the remaining Greek yogurt, remaining ras-al-hanout, lemon juice to taste, salt and pepper. Cut the remaining lemon into wedges. 

Cook the chicken In skillet, heat a drizzle of oil over medium-high heat. Add the marinated chicken and cook 3-4 minutes per side, until golden brown on the outside and no longer pink on the inside. When done, cut the chicken into 1 cm strips. In the rice pan, add the lime zest and half of the chopped coriander. Salt and pepper and stir.