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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 293.0
  • Total Fat: 12.4 g
  • Cholesterol: 55.0 mg
  • Sodium: 968.1 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 10.3 g
  • Protein: 35.0 g

View full nutritional breakdown of Moroccan Chicken and Lentils (Eat-Clean Diet) calories by ingredient
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Moroccan Chicken and Lentils (Eat-Clean Diet)

Submitted by: DARBOYMOM

Introduction

From the "Eat-Clean Diet Cookbook." I adjusted serving size because the SP recipe calculator was way under what the cookbook said. From the "Eat-Clean Diet Cookbook." I adjusted serving size because the SP recipe calculator was way under what the cookbook said.
Number of Servings: 8

Ingredients

    8 C water
    3 tsp sea salt, divided
    1 lb dried lentils, rinsed, drained, and picked over
    1/4 C plus 2 Tbsp extra virgin olive oil
    1/2 C red wine vinegar
    3 Tbsp ground cumin, divided
    2 Tbsp plus 2 tsp chili powder
    2 garlic cloves, peeled and minced
    1 large onion, peeled and chopped
    2 lbs skinless, boneless chicken breast, thinly sliced
    1/4 tsp ground cinnamon
    1 C fresh cilantro (or parsley)

Directions

1. Combine water and 1 tsp sea salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20-25 minutes. Drain well. Rinse under cold water and drain well. Place in large bowl and set aside.

2. In small bowl, mix 1/4 C olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic, and 1 tsp sea salt. Pour this dressing over lentils. Toss gently and let cool.

3. In large skillet heat 2 Tbsp olive oil. Add onion and saute until well cooked, about 5 minutes. Onions should appear dark brown and soft. Add chicken and saute 2 minutes more. Add 1 tsp sea salt, 1 Tbsp cumin, 2 tsp chili powder, and 1/4 tsp cinnamon. Saute until chicken is cooked through.

4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped cilantro. Serve at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user DARBOYMOM.






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Member Ratings For This Recipe

  • This was absolutely delish! Needed a tad more spice if the kiddies wasn't eating it.. Also added quinoa with it nice compliment - 2/11/13

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  • This was delicious, but quite spicey. We had to put some plain yogurt on top of it. I did omit a bunch of the salt. I only used the 1 tsp in the lentil water. We'll definately make it again, but tone down the spices a little. - 9/19/10

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