Meal Details
1. Moroccan lentils and chicken
600 cals, 34p, 33c, 34f (per meal)
4 tbsp (60mL)
1/2 lbs (224g)
4 cup(s) (948mL)
1 dash (0g)
3/4 lbs (336g)
1/2 large (75g)
1 clove(s) (3g)
1 1/2 tbsp (12g)
1 1/2 tbsp (9g)
1/2 cup (120mL)
1 tsp (6g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.5x. 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.
