Recipe of the Week

This Week's Recipe:

Moroccan Chicken

Ingredients:

1 zucchini, sliced
1/4 Teaspoon turmeric
1 Cup tomato, chopped
2 stalk celery, thinly sliced
1 1/2 Cups reduced sodium chicken broth
1/2 Teaspoon paprika
1/2 Teaspoon oregano
1 onion, chopped
1 Tablespoon lemon juice
1 Tablespoon ginger root, minced
1 Tablespoon garlic clove, minced
1 Teaspoon cumin
1 Pound chicken breast
1/4 Teaspoon cayenne pepper
2 carrots, peeled and diced
1 Cup canned chickpea, drained

Instructions:

Brown cubed chicken in a large saucepan over medium heat until almost cooked through. Remove chicken and set aside.

Sauté onion, garlic, carrots, and celery in the same pan. When tender, add ginger, paprika, cumin, oregano, cayenne, and turmeric. Sauté 1 minute.

Mix in broth and tomatoes.

Return chicken to pan, reduce heat to low and simmer 10 minutes.

Add chickpeas and zucchini and bring back to simmer.

Cover pan and cook 15 minutes, or until zucchini is tender. Stir in lemon juice and serve.

utrition Facts (per serving):

Calories 277
Total Fat 3g
Saturated Fat Trace
Cholesterol 53mg
Sodium 606mg
Total Carbohydrates 34g
Dietary Fiber 7g
Sugars
Protein 31g



Preparation Time: 10 Minutes
Difficulty: Easy
Portion: 4 Servings

Recipe of the week provided by: GetYourLeanOn.com

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