Meal Details
Moroccan lentils and chicken
1. Moroccan lentils and chicken
600 cals, 34p, 33c, 34f (per meal)
  • Red wine vinegar
    4 tbsp (60mL)
  • Lentils, raw, rinsed and drained
    1/2 lb (224g)
  • Water
    4 cup(s) (948mL)
  • Cinnamon
    1 dash (0g)
  • Boneless skinless chicken breast, raw, chopped
    3/4 lb (336g)
  • Onion, chopped
    1/2 large (75g)
  • Garlic, minced
    1 clove(s) (3g)
  • Chili powder
    1 1/2 tbsp (12g)
  • Ground cumin
    1 1/2 tbsp (9g)
  • Olive oil
    1/2 cup (120mL)
  • Salt
    1 tsp (6g)
  • Olive oil
    1 tbsp (15mL)
  • Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
    Cook lentils according to package. Drain well; rinse with cold water and drain again. Place in large bowl.
    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.
    Whisk vinegar, garlic, remaining olive oil, cumin, chili powder, and salt in large measuring cup. Pour over lentils and chicken and mix thoroughly.
    Naan bread
    2. Naan bread
    395 cals, 13p, 65c, 8f (per meal)
  • ,
  • Naan bread
    1 1/2 piece (135g)
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