Roasted Moroccan Chicken Salad

Directions

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