The Pioneer Woman Tasty Kitchen
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Roasted Moroccan Chicken Salad

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Level: Easy

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Description

Things get spicy around here from time to time.

Ingredients

  • 1 Tablespoon Each Cumin, Turmeric, Ground Coriander And Cinnamon
  • ½ cups Extra Virgin Olive Oil, Divided
  • 3 whole Medium Carrots, Sliced Or Diced
  • 1 whole Sweet Potato, Cut Into A Medium Dice
  • 2 whole Chicken Breasts
  • ¼ cups Freshly Chopped Parsley
  • 1 teaspoon Orange Zest
  • 3 Tablespoons Orange Juice
  • ½ teaspoons Ground Cardamom
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 6 cups Fresh Salad Greens

Preparation

Preheat oven to 400ºF.

In a small bowl, combine the cumin, turmeric, coriander and cinnamon.

Drizzle a couple of tablespoons of the oil over a large baking sheet, or 2 smaller ones. Toss half of the spice mixture with the carrots and sweet potatoes. Sprinkle the other half over the chicken breasts. Roast the veggies and chicken for 30-35 minutes.

In the meantime, make the dressing. Whisk the parsley, orange zest, juice, cardamom, a pinch of salt and pepper together. Add the remaining oil in a thin stream and whisk a tad more.

Divide the salad greens on 2 dinner plates. Top with roasted chicken and veggies, and drizzle with the fabulous dressing.

Yes.

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