Thursday, January 7, 2010

Moroccan Chicken

13 oz chicken, cut up in bite sized chunks. Spray with non-stick spray and season liberally with pampered chef's Moroccan Spice Rub. (325 calories)

Petite gourmet carrots (100grams)-steamed and cut into large dice (40 calories)
1/2 medium red onion-diced (60 calories)
1 red or yellow bell pepper-diced (60 calories)
2-4 cloves of garlic, pressed (15 calories)
1 yellow squash-chunk into bite size pieces (60 calories)

Grape tomatoes-cut in 1/2, about 1.5 cups (50 calories)
Cilantro-chopped up finely

Cook chicken, onion, and pepper on high heat in large saute pan (non-stick spray or lightly oiled). Add garlic, squash, and carrots when chicken mixture is 2/3rds finished cooking. Season with salt.

Serve with couscous (I use Near East) prepared to package directions. 3/4 cup cooked= 175 calories

Plate 3/4 cup of couscous (each plate), chicken and veges, and top with fresh tomatoes and cilantro.

Rating: We eat this as often as possible. It's seriously delicious and seriously healthy. Low in calories and incredibly filling and yummy.

Get pampered chef moroccan spice rub. You will not regret it!

1 comment:

  1. I just ordered the Moroccan rub... and the Greek. Love your blog... here's an easy recipe that is delicious...
    Spicy Pepper Brisket
    In a crock pot, place one trimmed brisket (large or small). Sprinkle one packet of onion soup mix over the meat and pour one 16-ounce jar of sliced pepperoncini (liquid too) over the meat. Cook on high for 8 to 10 hours, until meat tears with a fork. Serve on tortillas, hoagie rolls or plain. You'll love it.