Friday, March 4, 2011

YUM! A tangy, fresh new recipe I tried tonight. It was a winner.

Moroccan Chicken (originally found and adapted from,

1 lb boneless skinless chicken breast, cooked and diced
1 tbsp olive oil
1 large yellow onion, diced
4 garlic cloves, crushed or minced
2 large carrots, sliced
2 celery stalks, sliced
2 zuchinni, sliced
1 can italian stewed tomatoes
1 can garbanzo beans, drained
1 1/2 cups chicken broth (I use free range organic by Pacific Naturals)
lemon juice, 1 tbsp
fresh cilantro, 1/2 cup
ground ginger, 1 tbsp
paprika, 1 tsp
cumin, 1 tsp
oregano, 1 1/2 tsp
turmeric, 1 tsp
1/2 tsp cayenne pepper (I left this out because my husband doesn't do spicy.)

Cook chicken ahead of time, then cool and dice (I did this in my handy dandy pressure cooker, then rinsed it out to cook the rest.) Prepare all vegetables. In pressure cooker, saute garlic, onions, carrots, and celery in olive oil until they begin to get tender. Add zuchinni and spices, saute for another one to two minutes. Add chicken broth and tomatoes. Let come to a boil. Add beans and chicken. Stir, then apply lid. Bring pressure to first red ring and stabilize. Cook for ten minutes, then remove from heat and release pressure using natural release method. Once released, open lid and stir in fresh cilantro and lemon juice. Serve over white rice (separate calories than what's listed below). YUM!

This dish has large servings and is very filling, perfect for watching calories. Here is the info according to
Split into 6 servings: 192 calories 5 grams of fat 19 grams of protein 641 milligrams of sodium

I served it with Moroccan Carrots as a side dish, the recipe was posted by a user on mfp, who said she found it on a weight watchers website. Sorry I can't site it better. The original recipe called for A LOT of olive oil. I used 1/4 of what it said, and it turned out fine.

Moroccan Carrots

1 lb. fresh carrots, peeled and cut into 1/8" slices
4 tablespoons olive oil or vegetable oil
2 cloves garlic, partially crushed or minced
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro
1 teaspoon cumin
1 teaspoon paprika

Boil the carrots in salted water until tender, about 15 to 20 minutes. Drain, and immediately cover the carrots with cold water to stop further cooking. Drain again. In a medium pot or skillet, gently saute the garlic cloves in the olive oil for two or three minutes over low heat. Add the carrots, lemon juice, cilantro, and spices. Saute over low heat for another two minutes, and remove from the heat.

Split into 4 servings: 113 calories 4 grams of fat 3 grams of protein 154 milligrams of sodium (thank you MFP)

I leave the salt out of recipes on purpose, because sodium levels are so outrageous in things we eat. I figure, if it's good without, don't add it. If you need a little, add it after.

For dessert, I ate one cup of nonfat greek yogurt with 30 red grapes and a little splenda. YUM! It's becoming one of my faves.

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