Moroccan Chicken with Lentils and Spinach

This is a quick dinner inspired with moroccan flavors.

What you will need

2 chicken breast

1 large can of lentils

5 cups of baby spinach

1 large onion

6 cloves of garlic

2 tbsp olive oil

1 tsp salt

1 tsp pepper

2 tbsp of fresh lemon juice

1 tbsp ground cumin

1 tbsp red chili flakes

1 tsp cinnamon

2 tbsp good quality maple syrup

Directions

Marinate chicken breast with garlic, salt, pepper, cumin, cinnamon and maple syrup and place in the fridge. You can do this a couple of hours before hand to get full infusion of flavors into the chicken. The meal will only take 15-20 minutes to make once you have gotten the preparation out of the way. Wash the spinach and set aside, if they are bigger pieces of spinach, tear into smaller spinach.

Chop the onion and add into a pan with chili flakes and olive oil on medium heat. Saute until the onion is translucent, not browned. Add the spinach, and shortly after add the lentils. Let saute for about 5 minutes, then add the fresh lemon and remove from the heat. Do not overcook as it will turn into mushy. Set aside.

Cook the marinated chicken in a pan with olive oil. Let it brown on both sides, depending on how many breast your cooking and the weight it will take any where between 10-12 minutes or until cooked.

Once the chicken is ready, you can begin to plate. Add the spinach and lentil mixture on the plate first and then top off with the chicken. Enjoy!

Notes

*serves 2 for a larger dinner portion or 3 as a second course. Adjust recipe for bigger portions.

*quick to make

*pairs nice with a semi sweet crisp white wine

*plate with the lentil spinach first and top with chicken on the top