Moroccan Spiced Chicken Tagine with Quinoa and Roasted Vegetables
Prep 20 min · Cook 40 min · Serves 4 · medium
Free on iPhone
Tender chicken thighs simmered in a fragrant Moroccan-inspired sauce with a medley of roasted veggies and fluffy quinoa. An easy, flavorful GLP-1 friendly dinner that's high in protein and fiber.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup quinoa, dry, rinsed
- 3 cups cauliflower florets, cut into bite-size pieces
- 2 medium zucchini, diced
- 1 medium bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 2 cups chicken broth
- 2 tbsp lemon juice
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F. Toss the cauliflower, zucchini, bell pepper, and onion with a drizzle of olive oil on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
- 2
In a large skillet, sauté the chicken over medium-high heat until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
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