Lettuce Wrap baby

Still working on the whole healthy food kick.  I had a lot of lettuce, and well, lettuce wrap seemed like a great way to extend my rice and lentil experiment.  Since I often work 12-14 hour days, I have found the brown rice and lentils have really kept me from getting hungry and has been keeping my energy up.   However, I get bored with the same foods, so I have to keep finding new ways to kick up the flavor.  I found this Moroccan lentil dish, and it had me had red wine vinegar...I knew that would help kick it up!  I added some of my own flavors, and served it in lettuce.  It is just right.  So live well, eat well and love well!!!


Moroccan Lentils and Chicken
Ingredients
DRESSING
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1/4 teaspoon ground cinnamon
1 teaspoon salt
**I added a couple tablespoons of honey for sweet, sassy fun!
LENTILS and Rice
½ onion, chopped
½ bell pepper. Chopped
2 garlic cloves, minced
1 carrot chopped
Vegetables sautéed together, and add 1 tbsp chicken bouillon/ and or salt
4 cups water
1 teaspoon salt
½ pound green or brown lentils, 1/3 cup brown rice (I used a brown rice medley, that included black barley and radish seeds)
CHICKEN ( I marinated in polynesian sauce for a couple hours first)
2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
1 teaspoon salt
1 tablespoon cumin
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
Preparation
1. Dressing: Add the olive oil, vinegar, cumin, chili powder, garlic, cinnamon, and salt to a blender bottle or jar with a tight lid. Shake until ingredients are well combined. Set aside.
2. Saute the vegetables, when soft add rice and lentils: Combine water and salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium-low, and simmer until lentils are tender and have absorbed the water completely, about 30 minutes. Stir in 3 or 4 tablespoons of the dressing.
3. Chicken: Heat 2 tablespoons olive oil in large skillet over high heat. Add onion and sauté until dark brown and soft, about 5 minutes. Add chicken and sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
4. Place a serving of lentils on a plate and cover with sliced chicken and dressing. Garnish with chopped parsley.