Moroccan Chicken and Lentils

This dish is super yummy and very easy to make. It comes from "The Eat-Clean Diet Cookbook" by Tosca Reno. Again, I have altered it a little.

INGREDIENTS:

8 Cups of Water
3 tsp Sea Salt, divided
1 LB Dried Lentils, rinsed drained and picked over
1/2 Cup plus 2 Tbsp Olive Oil
1/2 Cup Red Wine Vinegar
3 Tbsp Ground Cumin, divided
2 Tbsp plus 2 tsp Chili Powder
2 Garlic Cloves, peeled and minced
1 Large Onion, peeled and chopped
2 LBS skinless, boneless Chicken Breast, thinly sliced
1/4 tsp Cinnamon
1 Cup of Cilantro (or Parsley)

PREPARATION:

1) Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20 to 25 minutes. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2) In small bowl, mix 1/2 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp sea salt. Pour this dressing over lentils. Toss gently and let cool.

3) In large skillet heat 2 Tbsp olive oil. Add onion and saute' until well cooked, about 5 minutes. Add chicken and saute' 2 minutes more. Add 1 tsp sea salt, 1 Tbsp cumin, 2 tsp chili powder and cinnamon. Saute' until chicken is cooked through.

4) Add chicken and chopped cilantro to the lentils, toss and serve.

ENJOY!!