Recipe
Salad
Moroccan Chicken and Two Bean Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
- 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.
- In a small bowl, combine paprika, ginger, cumin, coriander and salt; sprinkle over chicken.
- 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.
- Transfer salad to serving plates; top with chicken.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 55mg
- Sodium: 290mg
- Total Carbohydrates: 11g
- Protein: 22g