Moroccan Chicken with Quinoa & Carrots

Chicken is always my go to when it comes to whipping up a quick dinner. It can be made a variety of different ways and goes with just about anything on the side. Quinoa is an incredibly healthy choice for fiber, plus its ridiculously inexpensive & sounds fancy. Yes, but is it 21 Day Fix Approved?? You betcha.

Ingredients:

  • 2 chicken breasts
  • 1 cup water
  • 1/2 cup quinoa (I prefer rosemary quinoa)
  • 2 cups cilantro leaves
  • 1 clove of garlic, minced
  • 3 tbsp EVOO
  • 2 tbsp lemon juice
  • 1/2 tsp cumin powder
  • 1/4 tsp red pepper flakes (if you want an extra kick!)

Directions:

  1. Preheat oven to 425
  2. Rub olive oil on chicken and place in broiler pan. Bake for 10 minutes. Flip chicken and bake for an additional 15-20 minutes.
  3. Quinoa Mixture-bring water, quinoa and carrots to a boil. Reduce heat, cover and simmer until water is absorbed by quinoa mixture which takes about 15 minutes.
  4. Place cilantro, garlic, olive oil, lemon juice, cumin and red pepper in food processor. Pulse until smooth.
  5. Transfer quinoa to plate, place chicken over quinoa and top with cilantro sauce. Enjoy!

 

 

Recipe adapted from Create, Bake, Celebrate

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