Spiced Citrus Chicken with Roasted Root Vegetables

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 1 teaspoon cumin powder

• 1 teaspoon paprika

• 1/2 teaspoon turmeric powder

• 1/4 teaspoon cayenne pepper (optional)

• 1 lemon, zested and juiced

• 1 orange, zested and juiced

• 1 tablespoon fresh cilantro, chopped

• Salt and black pepper to taste

• 1 large sweet potato, peeled and diced

• 1 large carrot, peeled and diced

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1/4 cup chicken broth

Instructions:

1. In a bowl, whisk together the olive oil, cumin, paprika, turmeric, cayenne pepper (if using), lemon zest and juice, orange zest and juice, cilantro, salt, and black pepper. Add the chicken breasts to the marinade and coat well. Marinate for at least 30 minutes, or up to overnight in the refrigerator.

2. Preheat oven to 400°F (200°C).

3. In a large bowl, combine the diced sweet potato, carrot, onion, garlic, oregano, salt, and black pepper. Toss with 2 tablespoons of olive oil.

4. Spread the marinated chicken breasts and roasted vegetables in an even layer on a baking sheet lined with parchment paper. Pour the chicken broth over the vegetables.

5. Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.

6. Serve hot and enjoy!