Bored of basic chicken breasts? Try this quick recipe that calls upon Moroccan-inspired flavors to spice up your favorite lean protein source. Loaded with antioxidants and amino acids that promote muscle recovery, this hearty salad is bound to become a new staple in your meal plan.
Moroccan Chicken Salad
Prep Time: 10 min | Total Time: 25 min
Makes 2 servings
1 7-oz chicken breast, halved
2 tsp lemon juice
1 tsp canola or grapeseed oil
½ tsp ground cumin
dash ground cinnamon & cayenne pepper
Freshly-ground black pepper, to taste
6 cups mixed baby greens
½ medium orange sweet pepper, seeded and thinly sliced
1 mini cucumber, thinly sliced
2 Tbsp low-fat plain, soft goat cheese
2 Tbsp balsamic vinegar
3 tsp extra virgin olive oil, divided
2 slices multi-grain bread
¼ tsp garlic powder
1 Tbsp fresh cilantro, chopped
1. Move oven rack up to top level. Pre-heat broiler to high.
2. In a small bowl, combine lemon juice, oil, cumin, cinnamon and cayenne.
3. Brush spice mixture over both sides of the chicken breasts and place them on a baking sheet and sprinkle with black pepper.
4. Place chicken under the broiler for 15 minutes, turning once.
5. Meanwhile, toss baby greens with balsamic vinegar and 2 tsp olive oil. Divide between two plates and top each with sweet pepper, cucumber and crumbled goat cheese evenly over top.
6. Toast bread. Brush with remaining olive oil and sprinkle with garlic powder.
7. Remove cooked chicken, let cool slightly and slice. Arrange over salads and top with fresh cilantro and remaining oil (if needed). Place toast on the plates and serve.
Nutrients per serving:
Calories: 390, Fat: 14 g, Carbs: 35 g
Fiber: 7 g, Protein: 33 g
Recipe by Janice de Boer, RD | Photography by Paul Buceta
