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Superfood Morocan Salad
Sacha Inchi superfood Moroccan Salad with couscous is just what you need for a healthy and satisfying lunch. You can even meal prep a bunch ahead of time and have your lunches set for the week! *This recipe makes 2 servings*
SEASONED CHICKEN INGREDIENTS:
COUSCOUS SALAD INGREDIENTS
1/2 Cup CousCous
1/2 Cup Organic Orange Juice
1/2 Cup Chicken Broth
1 Tbsp Cumin
MRM Organic Turmeric Powder 1 Shallot, diced
2 Green Onions, sliced
2 Red Radishes, sliced
1/4 Cup Raisins
Mix all ingredients besides chicken in a Ziplock bag. Shake until fully mixed.
Add the chicken breast to the ziplock bag.
Let sit in the fridge for 4-24 hours, or until needed.
Preheat the oven to 375°F.
Heat a medium-sized, oven-safe pan on high heat.
Sear the chick in the pan for 2 minutes on each side. Transfer the pan to the oven and cook for 10-12 minutes.
Remove from the oven and let rest for 5 minutes.
In a medium-sized pot, lightly cook the shallots in a splash of olive oil for 2 minutes- until they begin to turn translucent and soft.
Add the cumin and turmeric and cook for another minute.
Pour in the orange juice and chicken stock and bring to a boil.
Stir in the couscous, cover and remove from heat immediately. Allow couscous to sit for 10 minutes before fluffing with a fork.
Add in raisins, green onions, radishes, and cooked and chopped chicken.
Serve and enjoy!
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