NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Carrots

0.5 cup Chickpeas

2 tsp Olive oil

0.5 cup Chicken bone broth

0.25 tsp Ground cumin

0.25 tsp Ground coriander

0.13 tsp Ground cinnamon

0.13 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the sliced carrots with 1 teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the carrots for 18-20 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the carrots roast, heat the remaining teaspoon of olive oil in a large skillet over medium-high heat.

• 5

  Add the cubed chicken breast to the skillet and sear for 4-5 minutes until golden brown on all sides.

• 6

  Stir in the chickpeas, cumin, coriander, cinnamon, turmeric, salt, and pepper, stirring constantly for 1 minute to toast the spices.

• 7

  Pour in the chicken bone broth and bring the mixture to a gentle simmer.

• 8

  Cover and cook for 5-7 minutes until the chicken is fully cooked through and the liquid has slightly reduced.

• 9

  Fold the roasted carrots into the skillet and stir gently to combine all ingredients.

• 10

  Serve the tagine in a shallow bowl and garnish with freshly chopped cilantro.