Moroccan Chicken, Whole Wheat Couscous and Roasted Broccoli

Moroccan Chicken

• 2 chicken breasts cut into 1 inch cubes
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 3 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper

Directions

1. Cut chicken breasts into 1 inch cubes
2. Mix all ingredients except chicken together in a small bowl. Place cubed chicken breasts inside 1 gallon zip-lock bag. Add marinade to the bag, press air out and seal shut. Place the bag in a bowl in the refrigerator (to protect against leakage), and let the chicken marinate for 5-6 hours.
3. Spread chicken on a baking pan and bake for about 15 minutes in 350 degree oven or until the chicken is cooked through.
4. Serve with couscous and broccoli

Whole Wheat Couscous with Raisins, Basil and Walnuts

Ingredients

• 1 cups water
• 1 tablespoons olive oil
• ¼  cup raisins
• ½  teaspoon curry powder
• ¼ teaspoon allspice
• ¼  teaspoon salt
• ¼ teaspoon pepper
• ¼  teaspoon garlic powder
• 1 cup whole wheat couscous
• ¼ cup walnut pieces
• 2 tablespoons chopped basil

Directions

1. Bring Water and oil to a boil
2. Stir in all of the seasonings except walnuts, basil and couscous
3. Remove from heat and stir in the couscous, cover and let stand for 5 minutes
4. After 5 minutes fluff with a fork and mix in the walnuts and basil

Roasted Broccoli

Ingredients

• 3 heads of broccoli
• 1 tablespoon of olive oil
• ¼ teaspoon garlic powder
• ⅛ teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions

1. Preheat oven to 350 degrees
2. Chop broccoli into pieces, see picture
3. Place on a 13 x 9 baking sheet and mix with the oil and seasonings
4. Bake for 15 minutes