Moroccan Spiced Chicken Tagine with Quinoa and Roasted Vegetables

Ingredients

• 1.5 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
• 0.5 tsp ground cinnamon
• 1 tsp paprika
• 2 cups chicken broth
• 2 tbsp lemon juice
• 0.25 cup fresh parsley, chopped

Instructions

1. 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. 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.