Created: 2/29/2024
Prep Time: 10 minutes
Cook Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
This dish takes inspiration from the flavors of Morocco and combines them with healthy and wholesome ingredients. Tender chicken and hearty cauliflower are roasted with warm spices and served over a bed of fluffy quinoa. Perfect for a healthy and flavorful weeknight dinner.
Ingredients:
Yield: 4-6 servings
4 chicken thighs
1 head of cauliflower, cut into florets
1 cup of uncooked quinoa
2 tablespoons of olive oil
1 tablespoon of honey
1 tablespoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of ground cinnamon
Salt and pepper to taste
Instructions:
Step 1
Preheat your oven to 400°F (200°C).
Preheat your oven to 400°F (200°C).
Step 2
Rinse the quinoa in cold water and add it to a cooking pot with 2 cups of water. Cook according to package instructions.
Rinse the quinoa in cold water and add it to a cooking pot with 2 cups of water. Cook according to package instructions.
Step 3
In a large mixing bowl, whisk together the olive oil, honey, cumin, coriander, paprika, cinnamon, and a pinch of salt and pepper.
In a large mixing bowl, whisk together the olive oil, honey, cumin, coriander, paprika, cinnamon, and a pinch of salt and pepper.
Step 4
Add the chicken thighs and cauliflower to the mixing bowl and toss until evenly coated with the spice mixture.
Add the chicken thighs and cauliflower to the mixing bowl and toss until evenly coated with the spice mixture.
Step 5
Transfer the chicken and cauliflower to a baking sheet lined with parchment paper and spread them out in an even layer.
Transfer the chicken and cauliflower to a baking sheet lined with parchment paper and spread them out in an even layer.
Step 6
Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cauliflower is golden brown and tender.
Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the cauliflower is golden brown and tender.
Step 7
Remove the baking sheet from the oven and let it rest for a few minutes.
Remove the baking sheet from the oven and let it rest for a few minutes.
Step 8
Divide the cooked quinoa between plates and spoon the roasted chicken and cauliflower over the quinoa.
Divide the cooked quinoa between plates and spoon the roasted chicken and cauliflower over the quinoa.
Step 9
Garnish with fresh herbs or chopped nuts, and serve hot.
Garnish with fresh herbs or chopped nuts, and serve hot.