Heart Healthy
Try this Simple Cooking with Heart special dish featuring the spices of Morocco!
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Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach
Try this Simple Cooking with Heart special dish featuring the spices of Morocco!
-
Servings:
4
Ingredients
For the Brown Rice:
-
1 1/2 cups brown rice
For the Chicken:
-
2 tsp. paprika -
1 tsp. cumin -
1 tsp. ginger -
1 tsp. turmeric -
1/2 tsp. cinnamon -
1/2 tsp. pepper -
4 chicken breasts -
2 Tbsp. extra virgin olive oil -
1 small onion -
2 clove garlic -
14.5 oz. tomatoes -
1/2 cup water
For the Lemon Sauteed Spinach:
-
1 Tbsp. olive oil -
6 cups spinach -
1/2 lemon OR -
2 tsp. lemon juice
Directions
Tip: Click on step to mark as complete.
For the Brown Rice:
-
Prepare brown rice according to package instructions. Makes 4 servings
For the Chicken:
-
In a small bowl mix paprika, cumin, ginger, turmeric, cinnamon and pepper. -
Place the chicken a plate or pie dish, coat with spice mixture. Allow chicken to stand in spices for 1 hour or refrigerate overnight. -
In a medium skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes. -
Reduce heat to medium-low, add water, top with onions, tomato and garlic. -
Cover and cook for 10 minutes then flip chicken and cook for 30 minutes more until chicken is cooked through.
For the Lemon Sauteed Spinach:
-
In a saucepan or skillet, heat oil over medium-high heat. -
Add spinach, handfuls at a time, leaving enough room to stir. If all the spinach won’t fit in the pan let some wilt down and continue to add spinach until all leaves are wilted. -
Remove from heat and squeeze lemon over spinach (or sprinkle juice from jar).
Nutrition Facts
Moroccan Chicken with Brown Rice and Lemon Sauteed Spinach
Calories
Protein
FiberNutrition Facts
| Calories | 369 | |
|---|---|---|
| Total Fat | 11.5 g | |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 2.0 g | |
| Monounsaturated Fat | 6.5 g | |
| Cholesterol | 73 mg | |
| Sodium | 190 mg | |
| Total Carbohydrate | 36 g | |
| Dietary Fiber | 5 g | |
| Sugars | 4.5 g | |
| Added Sugars | 0 g | |
| Protein | 30 g | |
-
Servings:
4
Ingredients
For the Brown Rice:
-
1 1/2 cups brown rice
For the Chicken:
-
2 tsp. paprika -
1 tsp. cumin -
1 tsp. ginger -
1 tsp. turmeric -
1/2 tsp. cinnamon -
1/2 tsp. pepper -
4 chicken breasts -
2 Tbsp. extra virgin olive oil -
1 small onion -
2 clove garlic -
14.5 oz. tomatoes -
1/2 cup water
For the Lemon Sauteed Spinach:
-
1 Tbsp. olive oil -
6 cups spinach -
1/2 lemon OR -
2 tsp. lemon juice
Directions
Tip: Click on step to mark as complete.
For the Brown Rice:
-
Prepare brown rice according to package instructions. Makes 4 servings
For the Chicken:
-
In a small bowl mix paprika, cumin, ginger, turmeric, cinnamon and pepper. -
Place the chicken a plate or pie dish, coat with spice mixture. Allow chicken to stand in spices for 1 hour or refrigerate overnight. -
In a medium skillet, heat oil over medium-high heat. Add chicken and brown for 5 minutes. -
Reduce heat to medium-low, add water, top with onions, tomato and garlic. -
Cover and cook for 10 minutes then flip chicken and cook for 30 minutes more until chicken is cooked through.
For the Lemon Sauteed Spinach:
-
In a saucepan or skillet, heat oil over medium-high heat. -
Add spinach, handfuls at a time, leaving enough room to stir. If all the spinach won’t fit in the pan let some wilt down and continue to add spinach until all leaves are wilted. -
Remove from heat and squeeze lemon over spinach (or sprinkle juice from jar).