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Moroccan Chicken Kefta Meal Prep

Bobby Parrish
  • 45 minutes
  • Serves 5

INGREDIENTS

2 lb

ground chicken breast

2 cloves

garlic (finely grated or chopped)

1 tbsp

each of fresh mint & parsley (chopped)

1/4 cup

finely diced red onions

2 tsp

ground cumin

2 tsp

smoked paprika

1 tsp

ground coriander

1/2 tsp

cayenne pepper

1/2 tsp

ground cinnamon

2 tbsp

raisins (roughly chopped)

2 tbsp

shelled pistachios (roughly chopped)

Kosher salt

Olive oil

Boston butter lettuce or romaine lettuce

1/4 cup

fresh pomegranate seeds

1/2 tbsp

sesame seeds

2 tbsp

tahini

1/2 tsp

turmeric powder

Zest & juice of half a lemon

2 tsp

agave nectar

1/2 tsp

kosher salt

Couple cracks of fresh black pepper

1 tbsp

water

1

medium size head of cauliflower (cut into bite size florets)

4

medium size carrots (peeled and sliced in quarters lengthwise)

3

parsnips (peeled and sliced in quarters lengthwise)

2 tbsp

shelled pistachios (roughly chopped)

1 tbsp

each of fresh mint & parsley (chopped)

Zest of 1 lemon

1 tsp

ground cumin

1 tsp

smoked paprika

1/2 tsp

ground coriander

1/4 tsp

cayenne pepper

1/4 tsp

ground cinnamon

Kosher salt

Olive oil