Chicken Marrakesh - Easy, Healthy, AND Delicious!

Well, I'm trying to get back in to the blog swing of things. I was dragged away by the holidays and until today have had a hard time coming up with anything "worthwhile" to put down. I made an amazing dish the other day and thought it was definitely worth sharing. It comes to you from the February issue of Oxygen magazine. It was really easy to make. There was minimal prep time and it's a crock pot recipe so you can throw the ingredients in there and come back to a perfectly cooked meal several hours later. Plus, it makes your house smell fantastic while it's cooking.

CHICKEN MARRAKESH

INGREDIENTS:

1 onion, sliced

2 cloves garlic, minced

2 lrg. carrots, diced

2 lrg. sweet potatoes, diced

15 oz. can of chickpeas, drained and rinsed

1 lb. boneless chicken breasts, chopped into 2-3 inch pieces

1 tsp. cumin

1 tsp tumeric

1/2 tsp. cinnamon

pepper to taste

sea salt to taste

14.5 oz. can of diced tomatoes

DIRECTIONS:

1. Combine the first 6 ingredients in a crock pot.

2. In a small bowl, mix together the spices. Sprinkle over the food in the crock pot. Add the chopped tomatoes.

3. Cover and cook on high for 4 hours

(I have a slower cooker that seems to run hot, I cooked mine on low for 3.5 hours and that was plenty. Then, I set it to warm until we were ready to eat it.)

*Makes 6 servings

NUTRITION PER SERVING:

CAL: 421, FAT: 15g, SAT. FAT: 3g, CHOLESTEROL: 123mg, CARB: 36g, FIBER: 8g, PRO:37g,