Hearty Moroccan Chicken Couscous Bowls

Ingredients

• 1 1/2 lbs chicken thighs, boneless, skinless
• 1 cup couscous, whole wheat
• 2 cups carrots, diced
• 2 cups zucchini, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1 lemon, juiced
• 1/4 cup parsley, chopped
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced carrots, zucchini, and onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.

2. 2

   In a small bowl, combine the cumin, paprika, cinnamon, 1 tbsp olive oil, and a pinch of salt and pepper. Rub the spice mixture all over the chicken thighs.