Moroccan Chicken with Green Beans
Nutrition per serving
| Calories | 581 kcal |
| Protein | 78.7 g |
| Carbs | 13.7 g |
| Fats | 23.3 g |
| Saturated Fat | 5.2 g |
| Monounsaturated Fat | 10.8 g |
| Polyunsaturated Fat | 4.6 g |
| Sugars | 6.7 g |
| Fiber | 6.9 g |
| Sodium | 596 mg |
Ingredients
| Beans, Green Snap | |
| Chicken Thigh | |
| Lemon | |
| Cinnamon | |
| Cumin Powder | |
| Chopped Tomatoes (canned) | |
| Olive Oil |
Preparations
1. Top and tail the green beans.
1. Top and tail the green beans.
2. Slice the chicken thighs into even strips.
3. Zest/juice a ¼ of a lemon.
Cooking Instructions
In a non-stick pan, heat ½ a tbsp of olive oil over medium heat. Sprinkle a pinch of salt over the chicken thighs and cook for about 2-3 minutes until browned. Add the cinnamon, cumin, tinned tomatoes, a tsp of lemon juice and a pinch of lemon zest. Stir everything together, then add the green beans. Cook the mixture, uncovered for 5 minutes or until the green beans are tender.
In a non-stick pan, heat ½ a tbsp of olive oil over medium heat. Sprinkle a pinch of salt over the chicken thighs and cook for about 2-3 minutes until browned. Add the cinnamon, cumin, tinned tomatoes, a tsp of lemon juice and a pinch of lemon zest. Stir everything together, then add the green beans. Cook the mixture, uncovered for 5 minutes or until the green beans are tender.
Serve in a bowl.