Moroccan Chicken and Two Bean Salad


Moroccan Chicken and Two Bean Salad

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    Servings and Ingredients

    Serves 12
    1 tbsp. canola oil
    1 c. chopped uncooked butternut squash
    ½ chopped red onion
    1 red bell pepper, chopped
    2 tbsp. chopped garlic
    1 c. edamame, steamed per package directions
    1 (19 oz) can fava beans, rinsed and drained (may substitute garbanzo beans)
    2 tbsp. fresh lime juice
    salt and freshly ground black pepper, to taste
    6 (6 oz each) skinless, boneless chicken breast halves
    1 tsp. paprika (preferably smoked)
    ½ tsp. ginger
    ½ tsp. cumin
    ½ tsp. ground coriander
    ½ tsp. salt
    Nonstick cooking spray


    1. In a large skillet or electric frying pan, heat oil over medium heat. Add squash, onion and bell pepper and cook until softened, stirring constantly, about 5 minutes. Add garlic, edamame, fava beans, lime juice, salt and black pepper. Cook until heated through. Remove to a large bowl while cooking chicken.
    2. Place chicken between 2 sheets of waxed paper; pound with a meat mallet or heavy saucepan to 1/4-inch to 1/3-inch thickness. Cut each breast in half to prepare 12 servings.
    3. In a small bowl, combine paprika, ginger, cumin, coriander and salt; sprinkle over chicken.
    4. To the large skillet or electric frying pan, add chicken and cook 3 to 4 minutes per side or until it reaches an internal temperature of 165 degrees.
    5. Transfer salad to serving plates; top with chicken.

    Nutrition facts


    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 4.5g
    • Cholesterol: 55mg
    • Sodium: 290mg
    • Total Carbohydrates: 11g
    • Protein: 22g