Moroccan Chicken and Lentils

2 Reviews
ADD YOUR REVIEW
Yield
6 (1-cup) servings.
January 1999
RECIPE BY Oxmoor House

work time: 2 minutes cook time: 5 hours or 8 hours

Ingredients

  • 1 (8-ounce) package baby carrots
  • 1 1/2 cups lentils, uncooked
  • 1 1/2 pounds frozen chicken breast tenders
  • 2 tablespoons minced garlic
  • 3/4 teaspoon salt
  • 2 teaspoons salt-free Moroccan rub (or 3/4 teaspoon ground turmeric, 1/2 teaspoon ground red pepper, and 1/2 teaspoon ground cinnamon)
  • 2 (14 1/4-ounce) cans fat-free, reduced-sodium chicken broth

Nutritional Information

  • Calories 320
  • Caloriesfromfat 5%
  • Fat 2g
  • Satfat 0.5g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 40.5g
  • Carbohydrate 33.3g
  • Fiber 6.7g
  • Cholesterol 66mg
  • Iron 0.0mg
  • Sodium 388mg
  • Calcium 0.0mg

How to Make It

Place all ingredients, in order listed, in a 4- or 5-quart electric slow cooker. Cover and cook on high setting 5 hours. Or, cover and cook on high setting 1 hour; reduce to low setting, and cook 7 hours.

Cooking Light 5-Ingredient 15-Minute Cookbook

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Ratings & Reviews

KCoursA's Review

KCoursA
April 02, 2013
We love this recipe. We've made over & over again.

myzkyti's Review

myzkyti
January 24, 2013
This was fantastic, much better than I expected it to be given the limited ingredients list. I used split chicken breasts instead of chicken tenders, because that's what I had on hand, but otherwise followed the recipe and it turned out great. Served it on Near East's wild mushroom and herb couscous. This is a keeper!
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