Moroccan-Spiced Chicken Thighs with Roasted Vegetable Quinoa

Name: Moroccan-Spiced Chicken Thighs with Roasted Vegetable Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 cup quinoa; 2 cups cauliflower florets; 2 cups cubed butternut squash; 1 cup diced bell pepper; 1 15oz can chickpeas, drained and rinsed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup fresh parsley, chopped

Prep 20 min · Cook 40 min · Serves 4 · medium

GLP-1 Support

Tender chicken thighs seasoned with aromatic Moroccan spices, paired with a vibrant quinoa salad loaded with roasted veggies. A GLP-1 friendly meal that's packed with protein, fiber, and complex carbs.

Ingredients

1.5 lbs boneless, skinless chicken thighs
1 cup quinoa
2 cups cauliflower florets
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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