Moroccan-Spiced Chicken Skewers with Roasted Vegetable Salad

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 zucchini, cut into 1-inch cubes
• 2 bell peppers, cut into 1-inch cubes
• 1 small red onion, cut into 1-inch cubes
• 1 tbsp olive oil
• 4 cups mixed greens
• 2 tbsp lemon juice

Instructions

1. 1

   1. In a large bowl, combine the chicken, 2 tbsp olive oil, cumin, coriander, paprika, garlic powder, salt, and pepper. Toss to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   2. Preheat the oven to 400°F. On a large baking sheet, toss the zucchini, bell peppers, and red onion with 1 tbsp olive oil. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.