Zesty Moroccan Chicken Tagine with Roasted Veggies

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes, 14oz
• 2 cups cauliflower florets, fresh or frozen
• 2 cups baby spinach, fresh
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lemon juice
• 2 tsp olive oil

Instructions

1. 1

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

2. 2

   In a large bowl, toss the cauliflower florets with 1 tsp olive oil and a pinch of salt and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, until tender and lightly browned.