I gathered his recipe from an awesome cookbook I like to use called, "The eat-clean diet cookbook" by Tosca Reno. You can make extra of this for leftovers! YUM
Main Dish: Moroccan Chicken
typically served with lentils, but I'm a rebel and chose my own side dish... I tweaked the recipe ingredient sizes just a bit for no lentils.
INGREDIENTS:
1 tsp sea salt
1/4 cup virgin olive oil
1/4 cup red wine vinegar
1 Tbsp ground cumin
2 Tbsp chili powder
2 garlic cloves, peeled and minced
1 large onion, peeled and chopped
2 lbs skinless, boneless chicken or turkey breast, thinly sliced
1/4 tsp ground cinnamon
1 cup chopped parsley or cilantro
DIRECTIONS:
In a large skillet, heat 2 tbsp oil. Add onion and sauté until will cooked, about 5 minutes. Onion should appear dark brown and soft. Add chicken or turkey and sauté 2 minutes more. Add 1 tsp salt, 1 Tbsp cumin, 2 Tbsp chili powder, garlic, red wine vinegar and 1/4 tsp cinnamon. Saute until poultry is cooked through. Garnish with parsley or cilantro.
Nutritional value WITH lentils (- some measures without... :( sorry can't compute)
Calories: 391-Calories from fat:181-Protei:28g-Carbs 25g- Dietary fiber:5g-Sugars 3g- fat:20g/sodium:564mg
Makes 12 servings
Side Dish: Quinoa with sun dried tomatoes
INGREDIENTS:
1 tsp virgin olive oil
8 sundried tomatoes, not packed in oil
2 minced shallots
1 garlic clove, minced
2 cups low sodium, low fat chicken or veggie stock
1 cup dry quinoa grains
pinch cayenne pepper
1 tsp sea salt
black pepper to taste
DIRECTIONS:
Place quinoa in fine mesh sieve and rinse well.
Heat oil in saucepan. Add tomatoes, shallots, and garlic sauté for 3 to 5 minutes. Add stock or water and bring to a boil. Stir in quinoa grains an and cayenne, return to a boil. Reduce heat and simmer for 30 minutes or until the liquid is absorbed. Let stand 5 minutes and fluff.
Nutritional Value:
6 sevings
Calories:128-Calories from fat:23-Protein:5g-Carbs:23g/Dietary fiber:2g-Sugar 1g- Fat 3g-Sodium 211mg
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