Andy Schreiber
Now that Spring is here (though you wouldn’t know it from the weather here in Los Angeles this week), it’s time to get really serious about getting that summer “beach body” in optimal shape. In addition to ramping up the exercise routines, that means taking extra pains to eat very healthfully, and keep the calorie count down. Fortunately, if you’re clever, you can still eat very well and not feel as if you’re depriving yourself at all. And that’s where this recipe comes in.
Typically, people’s diets fall short (or long, more accurately), in three key ways: too many carbs, too much fat, and portions that are too large. This recipe addresses all three, in that it replaces the major carb element with a virtually calorie-free vegetable, employs very little added fat, and allows you to eat a very large portion of the healthiest part, filling you up so you won’t be running back to the fridge later for a carby snack!
Quick disclaimer: though I’ve given this recipe an exotic name, I make no claims that it is in any way an “authentic” Moroccan dish. It just strikes me as vaguely North African, and what I DO claim is that it’s both delicious and low-calorie. For those following Weight Watchers, this entire recipe comes in at a scant 7 points. Here’s how it’s done:
Ingredients
2 boneless skinless chicken breasts
1 cup sweet liqueur (For this recipe I like using a Honey-flavored liqueur, like Old Krupnik’s, but it can be almost any sweet liqueur, as long as it doesn’t have too strong a flavor)
1 cup Triple Sec
2 tablespoons extra virgin olive oil
2 cups cauliflower
½ cup golden raisins
½ cup sliced almonds
1 cup fresh mango, chopped
½ cup chopped onion
1 14-oz. can fat-free chicken broth
4 teaspoons ground cinnamon
2 teaspoons ground cumin
Olive oil cooking spray
Salt and pepper to taste
Directions
Combine the liqueur, Triple Sec, olive oil, half of the cinnamon and cumin, and salt and pepper in a baking dish or shallow bowl. Add the chicken breasts, and marinate in the refrigerator for at least 90 minutes. Working in small batches, place the cauliflower in a food processor like this one with the olive oil cooking spray over medium heat. When hot, lay on the chicken breasts. Grill for approximately 5 – 6 minutes on each side, until cooked thoroughly but not dried out. The breasts should develop beautiful brown grill marks on both sides.
To serve, spoon the “couscous” onto dinner plates. Slice each breast on the diagonal and lay on top of the “couscous.”
Serves 2
Weight Watchers “Points Plus”: 7
