Easy Moroccan Chicken

By Marensmorsels @marentweets

Whoa!

After lunch my stomach/intestines started getting pretty jumpy. It’s probably the ice cream I had last night.

Anyways, I got off work at 3 with the plan of going to the gym right away. I just wasn’t feeling like it with my tummy acting funky so I decided that the beauty of being a member of a 24hr gym is that you can go whenever you want! Crisis averted.

I have a bunch of chores to get done tonight so I decided I’d push my workout to later, when my stomach feels better and I’ll do my chores around the house this afternoon.

Snack

I was crazily hungry this afternoon. You know that hunger that doesn’t go away, even after snacks? Well this was it.

First, I made a little smoothie with what was left of my protein powder (2/3 of a scoop), 1 TBSP peanut butter and some water. (175 calories)

Well it didn’t work, so I broke into some artichokes with annies goddess dressing. My friend Jane said it would taste really good as artichoke sauce.

Boy was she right. I ended up eating 1 more artichoke half since I had some sauce left. (150 calories)

Dinner

I made an early dinner… hunger was out of control!

I made Quick & Easy Moroccan Chicken, recipe from Real Simple.

Here’s what you need:

  • 1  10-ounce box couscous
  • 1/2  tablespoon  olive oil
  • 1  large clove garlic, thinly sliced
  • 1 1/2  tablespoons  light brown sugar
  • pinch ground nutmeg
  • 1 1/2  tablespoons  red wine vinegar
  • 1/2  cup  orange juice
  • 1  15-ounce can diced peaches or peach slices, drained
  • 1  rotisserie chicken, cut into pieces
  • 1/4  cup  fresh flat-leaf parsley leaves (optional)

Here’s what you do:

  1. Cook the couscous according to the package directions.
  2. Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook for 1 ½ minutes.
  3. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer.
  4. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes.
  5. Divide the couscous and chicken among individual bowls, top with the peach sauce, and sprinkle with the parsley (if desired).

I changed the recipe a little… of course. I didn’t want to go grocery shopping.

  • I switched couscous for whole wheat couscous
  • I used frozen chicken tenderloins. I defrosted them and cooked them in a skillet. I added them to the peach sauce and let them finish cooking in the sauce.
  • I didn’t have orange juice so I used the water from my peaches
  • I used peaches in water, not juice.

Jaemen and I both enjoyed the moroccan chicken especially with this Apricot beer. Holy yum!

I felt like I was on vacation eating this dinner.

Tonight I’m planning on doing 60 minutes of cardio. I don’t know what kind yet. I’m going to go with what looks good when my stomach feels like working out.

See y’all tomorrow.