Tuesday, March 3, 2009

Moroccan Chicken with Roasted Veggies

Another weight watchers message board find. The spices were amazing...so flavorful and a nice change of pace from the same ol' same ol' that we seem to be having. I used chicken tenders instead of breasts, so I had to reduce the cooking time a bit (to about 15 minutes). I also added some eggplant, red bell pepper and onion to the carrots, and tossed them with a little cumin, coriander, cayenne pepper, garlic, salt and pepper.

I cooked some barley in chicken broth and added a little bit of the sames that were used on the chicken. This was excellent leftover the next day for lunch. I think this will be excellent grilled this summer.

Moroccan Chicken and Roasted Carrots
(Source: weight watchers message board)

4 (4 oz) boneless skinless chicken breasts

1 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp ground cardamom
1/4 tsp ground cumin
2 tsp salt
3/4 tsp pepper
1 TBSP extra virgin olive oil
4 carrots

Mix all spices with the oil to make a paste coat each chicken breast. Cook on a sheet pan, in a single layer, at 450 degrees x 20-25 minutes or until done. You may also add a lemon during roasting cut in quarters for added flavor.

For the carrots cut up carrots in 2 inch segments coat with a tsp EVOO add coarse salt and roast on the same pan as the chicken till done.

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