A creamy yogurt sauce and fresh cilantro tops tasty roasted tilapia fillets and spiced chickpeas on a bed of white rice for a Moroccan-inspired dinner.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
560 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large, rimmed baking sheet with parchment paper.
Step 2
Bring water and rice to a boil in a medium saucepan. Cover and reduce heat to low. Simmer until tender, about 20 minutes.
Step 3
While the rice is cooking, mix olive oil, garlic, paprika, cumin, and cayenne pepper in a medium bowl. Pour 1 tablespoon spiced oil into a small bowl; whisk in yogurt and season with salt and pepper. Set yogurt sauce aside.
Step 4
Place tilapia fillets on the prepared baking sheet and rub with 2 tablespoons spiced oil.
Step 5
Add chickpeas, tomatoes, and 1/2 cup cilantro to the remaining spiced oil mixture; toss to coat. Pour onto the baking sheet around the tilapia. Season everything generously with salt and pepper.
Step 6
Roast in the preheated oven until tilapia is cooked through and flakes easily with a fork, 10 to 15 minutes, depending on size.
Step 7
Fluff cooked rice with a fork and divide onto 4 plates. Place tilapia on rice and spoon chickpea mixture over top. Top with yogurt sauce and remaining cilantro.
