PCOS Vegetarian Moroccan Recipes: Lunch - Vegetarian Moroccan Chicken Salad
Nutrition per Serving
350
Calories
20g
Protein
30g
Carbs
15g
Fat
This recipe includes chickpeas (low GI), mixed salad greens, cherry tomatoes, cucumber, red onion, bell pepper, vegetarian chicken strips, olive oil, lemon juice, cumin, paprika, salt, and pepper. It's a quick and easy recipe that's perfect for lunch.
Ingredients
1 cup of chickpeas (240g), 2 cups of mixed salad greens (60g), 1 cup of cherry tomatoes (150g), 1/2 cup of cucumber (60g), 1/2 cup of red onion (75g), 1/2 cup of bell pepper (75g), 1 cup of vegetarian chicken strips (125g), 2 tablespoons of olive oil (30ml), 1 tablespoon of lemon juice (15ml), 1 teaspoon of cumin (2g), 1 teaspoon of paprika (2g), Salt and pepper to taste
Instructions
1. Rinse and drain the chickpeas. 2. Chop the salad greens, cherry tomatoes, cucumber, red onion, and bell pepper. 3. Heat the olive oil in a pan and cook the vegetarian chicken strips until golden brown. 4. Mix the cumin, paprika, salt, and pepper with the lemon juice to make the dressing. 5. Combine all the ingredients in a salad bowl and toss with the dressing. 6. Serve immediately or refrigerate for later.
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