Easy: ****1/2
Tasty: *****
I came across this recipe in the low-fat section of the Food Network website. I couldn't find any ground chicken, so I used ground turkey. As a side, I whipped up a chicken-vegetable cous cous. You can use a box mix, but the sodium content is through the roof, and it's really easy to make it yourself!
A delicious way to eat healthy!
Middle Eastern Chicken Sloppy Joe
1 tablespoon extra-virgin olive oil
1 bunch scallions (white and green parts separate), thinly sliced
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Freshly ground black pepper to taste
2 cloves garlic, minced
2 medium tomatoes, diced
1/4 cup golden raisins
1 pound lean ground chicken
1/4 cup plain low-fat yogurt
1/3 cup pine nuts, toasted
4 (4-inch) whole wheat pitas with pockets, tops trimmed and warmed
Suggested servings: sliced tomato and cucumbers
Heat olive oil in a medium skillet over medium heat, add the scallion whites, cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins, and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
(adapted from The Food Network)
Chicken-Vegetable Cous Cous
1 tbsp extra virgin olive oil
1 small onion, finely diced
1 carrot, finely shredded
1 celery stalk, finely shredded
1 cup chicken stock or broth (low sodium works great)
1 tsp turmeric
salt & pepper to taste
1 cup plain cous cous
Heat olive oil in a medium sauce pan over medium-high heat. Lightly saute onion, carrot, and celery, just until softened. Add chicken stock, turmeric, and salt & pepper. Bring to a boil. Stir in cous-cous; cover; remove from heat; let sit 7 minutes. Fluff with a fork before serving.
This would also be nice with finely chopped mushrooms and flat-leaf parsley.
Enjoy!
