Tangy Moroccan Chicken Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cubed
• 1 cup couscous, dry
• 2 cups carrots, peeled and diced
• 2 cups zucchini, diced
• 1 can chickpeas, 15 oz, drained and rinsed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 lemon wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the diced carrots and zucchini with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 20-25 minutes, until tender and lightly browned.