Moroccan Chicken and Couscous Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 cup couscous
• 3 tbsp olive oil
• 2 tbsp Moroccan spice blend
• 1 can diced tomatoes
• 1 can chickpeas, drained and rinsed
• 2 cups baby spinach
• 1 lemon, juiced
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   Preheat oven to 400°F. Pat chicken thighs dry and season all over with Moroccan spice blend.

2. 2

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until browned. Transfer to a baking sheet.