Moroccan-Spiced Chicken and Veggie Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp Moroccan spice blend
• 2 cups diced sweet potato
• 2 cups diced zucchini
• 1 cup diced red onion
• 1 can chickpeas, drained and rinsed
• 2 cups cooked quinoa
• 1/4 cup fresh cilantro, chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp lemon juice
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the chicken with 1 tbsp olive oil and the Moroccan spice blend until well coated. Spread the chicken in a single layer on one side of the prepared baking sheet.