Roasted Moroccan Chicken Salad

• 1 Tablespoon Each Cumin, Turmeric, Ground Coriander And Cinnamon
• 1/2 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
• 1/4 cups Freshly Chopped Parsley
• 1 teaspoon Orange Zest
• 3 Tablespoons Orange Juice
• 1/2 teaspoons Ground Cardamom
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 6 cups Fresh Salad Greens

1. Preheat oven to 400 degrees F.
2. In a small bowl, combine the cumin, turmeric, coriander and cinnamon.
3. Drizzle a couple of tablespoons of the oil over a large baking sheet, or 2 smaller ones.
4. Toss half of the spice mixture with the carrots and sweet potatoes.
5. Sprinkle the other half over the chicken breasts.
6. Roast the veggies and chicken for 30-35 minutes.
7. In the meantime, make the dressing.
8. Whisk the parsley, orange zest, juice, cardamom, a pinch of salt and pepper together.
9. Add the remaining oil in a thin stream and whisk a tad more.
10. Divide the salad greens on 2 dinner plates.
11. Top with roasted chicken and veggies, and drizzle with the fabulous dressing.
12. Yes.

cumin, olive oil, carrots, sweet potato, chicken breasts, freshly chopped, orange zest, orange juice, ground cardamom, salt, fresh salad greens

Taken from tastykitchen.com/recipes/main-courses/roasted-moroccan-chicken-salad/ (may not work)