Serves 4 – 6
Ingredients:
Grilled Moroccan Chicken
• 500 gm chicken tenderloins
• ¼ cup extra virgin olive oil
• 1 tsp salt
• 1 tsp sugar
• 1-3 garlic cloves, minced (dependent on how
• much you love garlic!)
• 2 tsp paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp ground turmeric
• ¼ tsp ground ginger
• ½ tsp ground cinnamon
• 1/8 tsp cayenne pepper
Roast Vegetable Salad
• 4 sweet potatoes, peeled, cut into 3-4cm chunks
• 2 red onions, cut into wedges
• 2 zucchini, cut into 2cm rounds
• 4 carrots, peeled, cut into 2cm rounds
• 2 capsicum, cut into 2-3cm strips
• 2 tbsp ras-el-hanout
• 2 tbsp olive oil
• 200g spinach leaves (or salad leave of choice)
• Seeds of 1 pomegranate (optional)
• 100g feta, crumbled
• Up to 8 tbsp balsamic vinegar (determine based on your tastes)
Method:
Grilled Moroccan Chicken
• Mix all ingredients except chicken together in a small bowl or jug.
• Place chicken tenderloins in a large zip lock bag. Add marinade to bag, press out air and seal shut.
• Massage marinade into chicken tenderloins until evenly coated within the bag.
• Place the bag on a plate within the fridge (in case of leakage)and let the chicken marinate for 6 hours. Will still be tasty after 15-20mins if that’s all you can manage.
• Pre-heat grill to high. Place tenderloins on grill, cook for 2-3 minutes each side.
Roasted Vegetable Salad
• Heat oven to 200c.
• Line a large baking tray with baking paper
• In a large bowl toss together all the vegetables with the ras-el-hanout, olive oil, salt and pepper.
• Arrange in a single layer on a baking tray, roast, turning once, for 30 minutes until tender and golden brown.
• Once cooked , allow to cool for 10 minutes then toss with the spinach leaves, pomegranate seeds, feta and vinegar.
To Serve:
• Place generous amount of salad on plate and top with 2-4 grilled chicken tenderloins depending on appetite.
Not Only Delicious, But Also Nutritious Because:
• Sweet potatoes are a low GI carb source that are high in potassium and beta-carotene. Capsicums are a great source of beta-carotene, B6, E, vitamin C, and potassium.
• Beta-carotene is the pre-cursor to vitamin A and essential to eye health. Potassium is necessary for muscle health, normal blood pressure and the regulation of fluid balance within the body.
Tips:
• Marinate chicken in the morning (or night before) so it’s ready to go when you get home from work.
• Tenderloins can also be pan-fried if you don’t have a grill.
• If you want the tenderloins hot, grill when you remove roast vegetables from oven while they are sitting for 10 minutes.
Recipe from The Balanced Body Australia.