One-Pan Moroccan Spiced Chicken & "Cauliflower Couscous"

Ingredients

• 2 pieces Boneless, skinless chicken breast
• 1 small head Cauliflower
• 1 can Canned chickpeas
• 1.5 tablespoons Olive oil
• 0.5 medium Yellow onion
• 2 cloves Garlic
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Cinnamon
• 0.125 teaspoon Cayenne pepper
• 0.5 cup Low-sodium chicken broth
• 0.5 small Preserved lemon
• 0.25 cup Fresh mint
• to taste Salt
• to taste Black pepper

Instructions

1. Pat chicken breasts dry and cut into 1-inch cubes. In a bowl, toss chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, cumin, coriander, smoked paprika, turmeric, ginger, cinnamon, and cayenne (if using).
2. Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the seasoned chicken and sear for 3-4 minutes until lightly browned on all sides. Remove chicken from the pan and set aside.
3. Add the remaining 1/2 tablespoon of olive oil to the same pan. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the riced cauliflower and well-rinsed chickpeas to the pan. Cook for 3-4 minutes, stirring occasionally, until the cauliflower starts to soften slightly.
5. Pour in the low-sodium chicken broth and stir in the finely diced preserved lemon. Return the seared chicken to the pan. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until the chicken is cooked through and the cauliflower is tender-crisp.
6. Remove from heat. Stir in the fresh chopped mint. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Nutrition (per serving)