Moroccan Spiced Chicken Tagine with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 cups butternut squash, peeled and cubed
• 1 cup quinoa
• 1 15oz can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup parsley, chopped
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large bowl, toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.