Moroccan Spiced Chicken with Roasted Carrot and Chickpea Salad and Quinoa
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Randy
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This Moroccan Spiced Chicken with Roasted Carrot and Chickpea Salad is a flavorful and satisfying meal that's easy to prepare. The chicken is marinated in a yogurt-based mixture and then pan-seared to perfection. The roasted carrots and chickpeas make a delightful side salad, while the quinoa provides a nutritious base. With just a bit of advance prep and an estimated total cook time of around 45 minutes, this recipe is sure to become a new family favorite. Enjoy this delicious and healthy dinner!
Meat, Eggs, & Dairy
- 4 pounds chicken thighs
- 1/2 cup plain Greek yogurt
Fresh Produce & Herbs
- 1 pound carrot
- 1 can chickpeas
- 1 whole red onion
- 1 whole lemon
Seasonings & Spices
- 3 cloves garlic
- 2 tablespoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Pantry Items
- 2 cups quinoa
- 1/4 cup olive oil
- 2 tablespoons honey
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