Moroccan Spiced Chicken Tagine with Roasted Cauliflower and Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups cauliflower florets, cut into bite-sized pieces
• 1 cup quinoa, dry
• 1 15oz can diced tomatoes, low-sodium
• 1 15oz can chickpeas, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/4 tsp cayenne pepper, optional, for spice
• 1 cup low-sodium chicken broth
• 2 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil

Instructions

1. 1

   Preheat oven to 400°F. Spread the cauliflower florets on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   While the cauliflower is roasting, cook the quinoa according to package instructions.