Spiced Citrus Chicken with Roasted Carrots and Parsley Quinoa

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb carrots, peeled and sliced into ½-inch thick rounds
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• ¼ cup chopped fresh parsley
• 1 cup quinoa, rinsed
• 2 cups chicken broth

Instructions:

1. Preheat oven to 400°F (200°C). In a large bowl, combine chicken, olive oil, cumin, paprika, coriander, cayenne pepper (if using), salt, and black pepper. Toss to coat evenly.
2. Spread the chicken mixture in a single layer on a baking sheet lined with parchment paper.
3. In a separate bowl, toss carrots, onion, garlic, orange zest, lemon zest, and a pinch of salt and pepper. Add this mixture around the chicken on the baking sheet.
4. Roast for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.
5. While the chicken and vegetables are roasting, prepare the quinoa. In a medium saucepan, bring chicken broth to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and stir in chopped parsley.
6. Once the chicken and carrots are cooked, drizzle with orange juice and lemon juice. Serve immediately over the quinoa.