Moroccan Spiced Chicken with Roasted Butternut Squash and Lentils

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups butternut squash, peeled, seeded, and cubed
• 1 cup green lentils, rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.