[center]Moroccan Chicken [/center]
I confess, I got the base recipe for this from a can of garbanzo beans.
That’s a great sales technique actually: Supply good recipes for something that you sell. If the recipe rocks, then people will buy more of your stuff to make it.
But I’d never do that. <a href="http://www.T-Nation.com/free_online_article/sports_body_training_performance_nutrition/superfood_super_recipes&cr="target=“new”>Never.
I tweaked this recipe a bit, adding more protein and cutting the amount of beans in half, plus a few other things.
Note: No actual Moroccans were harmed during the making of this dish. Well, except for Alberto. But he totally deserved it.
2 pounds chicken breast, cut into one-inch cubes
1 tablespoon ground cumin
1 teaspoon chili powder (or more if you want some kick)
Coconut oil or olive oil for cooking the chicken
1/4 cup lemon juice
1 can garbanzo beans (chickpeas), drained and rinsed.
Handful or two of green onions, thinly sliced
1 red bell pepper, diced
1/4 cup chopped fresh parsley or a few hefty sprinkles of dried
Salt and pepper, to taste
Optional: Unsweetened plain Greek yogurt or fat-free sour cream
Putting It All Together
Combine cumin and chili powder in bowl. Add chicken and toss to coat.
Heat oil in a large skillet over medium heat and add chicken. Cook until chicken is no longer pink, stirring frequently. Set aside.
Toss remaining ingredients into the pan, stir in chicken, add salt and pepper. Leave it in there just long enough to heat throughout.
Top with yogurt or sour cream. Serve with almond flour <a href="http://velocity.T-Nation.com/free_online_forum/diet_performance_nutrition_bodybuilding_velocity_recipe/lowcarb_flatbread_pizza_crust"target=“new”>flatbread.