Exquisite Moroccan Paleo Lunch: Spiced Chicken Tagine with Quinoa Pilaf & Roasted Vegetables

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts 1 cup uncooked quinoa 2 cups chicken broth 1 large onion, diced 2 carrots, peeled and sliced 1 zucchini, sliced 1 red bell pepper, sliced 4 garlic cloves, minced 1 tsp ground cumin 1 tsp paprika 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground turmeric 1/4 tsp ground coriander Salt and black pepper, to taste 2 tbsp olive oil Fresh cilantro, for garnish Lemon wedges, for serving

Instructions

1. Season the chicken with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Cook the chicken until browned on both sides and cooked through. Remove from pan and let rest.
2. In a separate saucepan, combine quinoa and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
3. In the same skillet where you cooked the chicken, add another tablespoon of olive oil and sauté the onion, carrots, zucchini, and bell pepper until slightly softened. Add the garlic and spices, stirring to coat the vegetables evenly.
4. Return the cooked chicken to the skillet and cook for an additional 5 minutes, allowing the flavors to meld together.
5. Serve the spiced chicken, quinoa pilaf, and roasted vegetables together on a platter or individual plates. Garnish with fresh cilantro and serve with lemon wedges.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly memorable dining experience.

Notes

This dish can be easily scaled up or down depending on the number of servings needed.