Moroccan Stewed Chicken
Lemon Cauliflower and Broccoli "Rice"
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 Tbsp olive oil
- 1 cup peeled, cubed butternut squash
- ½ cup sliced onion
- 3 cloves garlic, minced
- 1 (14.5-oz) can whole peeled tomatoes, drained and crushed
- ½ cup low-sodium chicken broth
- ½ tsp salt
- ¼ tsp ground cumin
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
Instructions
- Cook chicken in hot oil in a large Dutch oven over medium-high heat 5 minutes or until browned. Remove from pot.
- Add squash to pot; cook 5 minutes or until browned. Remove from pot.
- Add onion and garlic to pot; cook 3 minutes or until tender. Stir in tomatoes, broth, salt, cumin, cinnamon, and cayenne.
- Bring to a boil. Stir in chicken and squash; reduce heat, and simmer 10 minutes or until squash is tender.
Side Dish Ingredients
- 1 (10-oz) pkg frozen riced cauliflower and broccoli
- ¼ cup pine nuts
- ½ Tbsp olive oil
- ½ Tbsp lemon juice
- ¼ tsp salt
- ¼ tsp lemon-pepper seasoning
Side Dish Instructions
- Cook cauliflower rice according to package directions.
- Stir in nuts, oil, lemon juice, salt, and seasoning.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
241
|
123
|
364
|
| Fat (g) | 8 | 10 | 18 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 14 | 7 | 21 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 746 | 247 | 993 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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