Meal Details
1. Moroccan lentils and chicken
805 cals, 45p, 43c, 46f (per meal)
1/3 cup (80mL)
2/3 lbs (299g)
5 1/3 cup(s) (1264mL)
1 1/3 dash (0g)
1 lbs (448g)
2/3 large (100g)
1 1/3 clove(s) (4g)
2 tbsp (16g)
2 tbsp (12g)
2/3 cup (160mL)
1/2 tbsp (8g)
4 tsp (20mL)
Recipe has been scaled from original by 0.67x. 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.
2. Tossed salad
120 cals, 4p, 10c, 4f (per meal)
1/8 medium (2-1/2" dia) (14g)
1/8 cucumber (8-1/4") (38g)
1/2 hearts (250g)
1/2 small (5-1/2" long) (25g)
1/2 small whole (2-2/5" dia) (46g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.