Moroccan lentils and chicken
600 cals, 34p, 33c, 34f (per meal)
1/2 cup (120mL)
1 lbs (448g)
8 cup(s) (1896mL)
2 dash (1g)
1 1/2 lbs (672g)
1 large (150g)
2 clove(s) (6g)
3 tbsp (24g)
3 tbsp (18g)
1 cup (240mL)
2 tsp (12g)
2 tbsp (30mL)
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.