Moroccan Chicken Salad (RECIPE)

Moroccan Chicken Salad (RECIPE)

Ingredients

• 1 ½ lbs chicken thighs 4-6 boneless and skinless

Spice blend

• 1 teaspoon chili powder (or kashmiri chili powder)
• 1 cup carrots peeled and cut into 2 inch pieces
• 1 red onion sliced
• 1 red bell pepper seeded and cut into ½ inch strips
• 2 tablespoon extra virgin olive oil (Kasandrinos **FREE Bottle**)
• ½ teaspoon dried mint
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne powder

Vegetables

• 2 cups butternut squash cut into ¼ inch cubes

Assembly

• 1 cup green lentils
• 2 bay leaves
• 1 lemon juice and zest
• salt to taste
• 1 cup Greek yogurt plain
• ½ cup pomegranate seeds (arils)

Instructions

• 1. Preheat oven to 425°F. In a small saucepan place the lentils and bay leaves. Cover with water to 2 inches above lentils and bring to a boil over high heat. Reduce to low, and simmer until tender, 20-22 minutes.  Drain and cool in the refrigerator.

• 2. Combine the spice blend ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.

• 3. In a bowl toss together the vegetables and remaining spice blend and olive oil. Place vegetables in an even layer on a rimmed baking sheet lined with parchment paper or deep 13”x9” baking dish. Lay the chicken thighs on top of the vegetables and roast until tender and browned, 25-30 minutes.

• 4. Discard the bay leaves from the drained, cooled lentils. Mix together in a bowl with olive oil, salt and lemon juice and zest from half the lemon.

• 5. Dived the yogurt on each plate and top with a ½ cup of the lentils. Serve the roasted vegetables and chicken alongside and top with pomegranate seeds and chopped parsley.

Enjoy!!

Servings : 4 
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

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