easy oven moroccan chicken and vegetables

Ingredients For easy oven moroccan chicken and vegetables

• 1 1/4 lb

  chicken thighs, boneless, skinless
• 1 lb

  baby carrots, in pieces no bigger than 1 1/2 inches
• 1/2 lb

  crimini mushrooms, cut into quarters
• 1 can

  16 oz chickpeas, drained and rinsed
• 1 lg

  onion, chopped into 1/1/2 " pieces
• salt and pepper to taste
• 4 Tbsp

  olive oil
• SPICE MIX
• 1 tsp

  coriander, ground
• 1 tsp

  turmeric
• 1 tsp

  cumin, ground
• 1 tsp

  each salt and pepper
• 1/2 tsp

  ginger, ground
• 1/2 tsp

  cinnamon
• 1/2 tsp

  red pepper, optional
• TOPPING
• 1 c

  nonfat sour cream
• 1 Tbsp

  fresh lemon juice
• 1/2 c

  cucumber, diced
• 2 clove

  garlic, chopped finely
• 1/3 c

  yellow raisins
• 1/2 c

  castelvetrano olives, pitted and halved
• cooked rice, your choice
• cilantro, chopped