Moroccan-Citrus Grilled Chicken
Chickpea-Cauliflower Pilaf
Ingredients
- 3 Tbsp olive oil
- ½ Tbsp orange zest
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- 1½ Tbsp Moroccan seasoning (or use curry powder)
- ½ tsp salt
- ½ tsp pepper
- 2 small cloves garlic, minced
- ¾ lb boneless skinless chicken breasts, halved lengthwise
- 1 Tbsp chopped fresh cilantro (optional)
Instructions
- Combine oil, orange zest, orange juice, lemon juice, seasoning, salt, pepper, and garlic in a large bowl. Add chicken; cover, and chill 2 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 3 to 4 minutes per side or until done. Sprinkle with cilantro, if desired.
Side Dish Ingredients
- ½ red onion, thinly sliced
- 1 Tbsp olive oil
- 1 tsp curry powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) pkg frozen riced cauliflower
- ½ (15-oz) can chickpeas, drained and rinsed
- 3 Tbsp low-sodium chicken broth
- ¼ cup chopped roasted red peppers
- ¼ cup chopped roasted, salted almonds
- 2 Tbsp chopped fresh cilantro
- ¾ lb asparagus, trimmed
Side Dish Instructions
- Cook onion in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Stir in curry powder, salt, and pepper; cook 1 minute.
- Add cauliflower and chickpeas; cook 30 seconds, stirring. Add broth; simmer 10 minutes or until thoroughly heated and liquid is evaporated. Stir in roasted peppers, nuts, and cilantro.
- Meanwhile, steam asparagus in a steamer basket over simmering water 5 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
180
|
200
|
380
|
| Fat (g) | 8 | 12 | 20 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 1 | 19 | 20 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 180 | 396 | 576 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
