Meal Details
1. Moroccan lentils and chicken
400 cals, 23p, 22c, 23f (per meal)
2 2/3 tbsp (40mL)
1/3 lbs (149g)
2 2/3 cup(s) (632mL)
2/3 dash (0g)
1/2 lbs (224g)
1/3 large (50g)
2/3 clove(s) (2g)
1 tbsp (8g)
1 tbsp (6g)
1/3 cup (80mL)
1/4 tbsp (4g)
2 tsp (10mL)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Cook lentils according to package. Drain well; rinse with cold water and drain again. Place in large bowl.
2
Heat the tablespoons of olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add half the salt, half the cumin, half the chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer. Mix the chicken mixture with the lentils.
3
Whisk vinegar, garlic, remaining olive oil, cumin, chili powder, and salt in large measuring cup. Pour over lentils and chicken and mix thoroughly.