Moroccan-Spiced Chicken Thighs with Roasted Vegetable Quinoa
Prep 20 min · Cook 40 min · Serves 4 · medium
Tender chicken thighs seasoned with aromatic Moroccan spices, paired with a vibrant quinoa salad loaded with roasted veggies. A GLP-1 friendly meal that's packed with protein, fiber, and complex carbs.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup quinoa
- 2 cups cauliflower florets
- 2 cups cubed butternut squash
- 1 cup diced bell pepper
- 1 15oz can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Preheat oven to 400°F.
- 2
In a large bowl, toss the cauliflower, butternut squash, and bell pepper with 1 tbsp olive oil. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
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