Freekeh, the latest superfood, boasts fiber and
protein to keep you full and help slim you down. Eat up!
Grilled chicken marinated in yogurt, mint and lemon
A squeeze of lemon zips
up flavor
·
Serves 6
·
Active: 30 minutes
·
Total: 5 hours
Freekeh replaces couscous in this Mediterranean dish,
which you can feast on warm with fresh tomatoes.
Ingredient
·
2½ cups chicken broth
·
8 ounces cracked freekeh
·
2 skinless, boneless chicken breasts, diced into
1-inch cubes
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½ eggplant, sliced thin in long strips
·
1 zucchini, sliced thin
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Extra virgin olive oil
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A few shakes of dried oregano
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A few shakes of red pepper flakes
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Sea salt and fresh black pepper
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2 mint leaves, chopped
·
Kalamata olives, if desired
Marinade
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1 cup plain, low-fat Greek yogurt
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4 cloves garlic, minced
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1 lemon, juiced
·
3 mint leaves, chopped
Recipe
1. Mix marinade ingredients in a bowl, reserving about ½ cup for
serving. Add the chicken and cover tightly. Refrigerate at least 4 hours.
2. Pour chicken broth in a medium saucepan, add freekeh and bring to a
boil, cooking for 1 minute. Reduce heat to low. Cover and simmer until freekeh
is tender, about 25 minutes.
3. Cook the chicken, eggplant and zucchini on an outdoor grill or in a
grill pan. Place the chicken chunks on skewers and cook until done. Drizzle
olive oil, salt and pepper on a plate and coat eggplant and zucchini in it. Add
them to the grill and cook on both sides until tender. Set aside and dice when
cooled.
4. Scoop freekeh into a large bowl. Add chicken, diced vegetables,
oregano, red pepper flakes, salt, pepper and mint. Toss well.
5. Serve with a healthy dollop of reserved marinade. Garnish with a few
Kalamata olives and lemon wedges.
