Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- Fresh cilantro, for garnish
Instructions:
In a large bowl, whisk together olive oil, lemon juice, orange juice, cumin, paprika, cayenne pepper (if using), salt, and black pepper. Add the chicken pieces and coat well in the marinade. Let marinate for at least 30 minutes or up to overnight in the refrigerator.
Preheat oven to 400°F (200°C). Toss the chopped carrots with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned.
While the carrots are roasting, bring the chicken broth to a boil in a saucepan. Stir in the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked through. Fluff with a fork and set aside.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, or until golden brown and cooked through.
To assemble, divide the cooked quinoa among serving plates. Top with the roasted carrots and seared chicken. Garnish with fresh cilantro and serve immediately.