Moroccan Spiced Chicken with Roasted Vegetables

Preheat oven to 425°F (220°C) and line two large baking sheets with parchment paper.

In a small bowl, mix 3 teaspoons ground cumin, 2 teaspoons ground coriander, 2 teaspoons paprika, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon cayenne pepper, 2 teaspoons salt, and 1 teaspoon black pepper to create the Moroccan spice blend.

Cut 36 oz of chicken breast into 1-inch cubes and place in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with half of the spice blend. Toss to coat evenly and set aside to marinate while preparing vegetables.

Peel and cut 3 medium sweet potatoes into 1-inch cubes. Peel and cut 6 large carrots into 1-inch pieces. Cut 3 medium red bell peppers into 1-inch pieces. Cut 2 large red onions into wedges. Mince 6 garlic cloves.

In a large bowl, combine the prepared vegetables. Drizzle with 3 tablespoons olive oil and sprinkle with the remaining spice blend. Toss to coat evenly.

Spread the vegetables on one baking sheet and the chicken on the other. Roast for 20 minutes, then stir both trays and rotate positions in the oven. Continue roasting for another 15-20 minutes until chicken is cooked through and vegetables are tender with caramelized edges.

While the chicken and vegetables are roasting, rinse 2 cups quinoa under cold water. In a medium saucepan, bring 4 cups chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

Drain and rinse 30 oz chickpeas. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chickpeas and cook for 5-7 minutes until slightly crispy, stirring occasionally.

Roughly chop 1/3 cup almonds and toast them in a dry skillet over medium heat for 3-4 minutes until fragrant, stirring frequently to prevent burning.

Chop 1/2 cup dried apricots into small pieces. Zest and juice 2 lemons. Chop 1/2 cup fresh cilantro and 1/4 cup fresh mint.

In a small bowl, whisk together the lemon juice, remaining 1 teaspoon salt, and 2 tablespoons honey to make a dressing.

When the quinoa is cooked, fluff with a fork and stir in the chickpeas, dried apricots, toasted almonds, lemon zest, and half of the fresh herbs.

To serve, divide the quinoa mixture among three plates. Top with the roasted chicken and vegetables. Drizzle with the lemon-honey dressing and garnish with the remaining fresh herbs.