A to Z Blogging Challenge
E is for Eating clean. And today I’ll share one of my favorite healthy recipes:
Moroccan Chicken & Lentils
Adapted from The Eat Clean Diet Cookbook by Tosca Reno
8 c water
1 tsp salt
1 lb dried lentils (rinsed, drained and picked through)
1 c plus 2 tbsp olive oil
½ c red wine vinegar
3 tbsp ground cumin
2 tbsp + 2 tsp chili powder
2 cloves of garlic, minced
1 tsp sea salt
1 large onion peeled and chopped
2 lbs boneless, skinless chicken breast, thinly sliced
¼ tsp cinnamon
1 c fresh parsley or cilantro
1. Combine water, salt & lentils. Bring to boil then cover and reduce heat to medium. Cover and simmer for 25 minutes or until lentils are tender. Drain and rinse with cold water. Place in large bowl and set aside.
2. In a small bowl, mix 1 cup of olive oil, vinegar, 2 tbsp cumin, 2 tbsp chili powder, garlic and sea salt. Set aside ¼ cup dressing. Pour the rest of the dressing over the lentils, stir and let cool.
3. In large skillet, heat 2 tbsp of olive oil. Add onions and saute about 5 minutes. Add chicken and saute 2-3 minutes more. Add 1 tsp sea salt, 1 tbsp cumin, 2 tsp chili powder, and cinnamon. Saute until chicken is cooked.
4. Arrange the lentils on a serving platter. Placed sliced, cook chicken on top. Pour remaining dressing over the chicken. Sprinkle chopped parsley or cilantro over the top. Serve at room temperature.