Moroccan Chicken- a John Berardi recipe

It's yummy!

Moroccan Chicken

Ingredients:

12 oz. grilled chicken breast, cubed
1/2 cup whole wheat couscous, dry
1 cup chicken broth, from bouillon
Sun-dried tomatoes, about 20 pieces, chopped
2 medium tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can green peas, drained
4 tablespoons nonfat plain yogurt
Spices, below

Instructions:

Fry the garlic and onions in a nonstick pan (large enough to hold all the ingredients listed above) with cooking spray for a couple of minutes until they start to brown, then add the chopped tomatoes. Stir until they become fluid, and then add the broth. Bring to a boil and add the following spices: 1 bay leaf (whole), 4 whole cardamon pods, dash of cinnamon, dash of tumeric, dash of chili powder, 1 teaspoon salt, 1 teaspoon ground coriander. Slowly stir-in the yogurt, one tablespoon at a time. Add the chicken, sun-dried tomatoes, and peas. Then stir-in the dry couscous, cover, reduce the heat and simmer for 5 minutes. Remove from heat, fluff with a fork, cover it again and let it sit for a few minutes before serving.

Makes 2 servings.


Macronutrient Profile (each serving):

K/cal: 670
Fat: 9 g (3 s, 3m, 3p)
Carbs: 73 g (12 fiber)
Protein: 73 g

	protein