Moroccan Apricot Chicken Bowl

Ingredients

• 2 Tbsp cumin
• 1 Tbsp pumpkin pie spice
• 1 1/2 lbs boneless, skinless chicken breasts, diced
• 2 medium onions, diced 
• 2 Tbsp olive oil
• 2 (14.5 oz) cans no-salt-added diced tomatoes, undrained
• 1 cup chopped dried apricots
• 3 cups unsalted chicken broth
• 1 cup quinoa, rinsed thoroughly 
• 1/2 cup chopped fresh parsley
• 1 cup peanuts

Preparation

1. In a large bowl, add cumin & pumpkin pie spice. Mix well. Add chicken & onions to bowl. Toss to coat.
2. In a large deep skillet, heat oil over medium-high. Add chicken & cook 5-7 minutes or until chicken is browned, stirring throughout.
3. Add tomatoes, apricots & broth. Bring to a boil. Add quinoa & reduce heat to low. Cover & simmer 20-25 minutes or until chicken is cooked through and liquid is absorbed. 
4. Serve topped with parsley & peanuts.

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