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Old Saybook, CT 

(860) 339-3138

Nutrition - Exercise -

 PERSONAL TRAINING

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INDIVIDUAL RESULTS MAY VARY

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Meat/Poultry

Moroccan Shredded Chicken

Lunch

1.in a small skillet sauce garlic in olive oil
for 2-3 minutes. Combine garlic with
roasted peppers, cumin, coriander,
paprika, salt, lemon juice, and pepper
flakes in a blend. Blend until smooth.
2. Season chicken with cumin, garlic
powder, and salt. Place in Slow cooker
and cover with 1 cup of blended pepper
sauce.
3. Cook on High for 2 hours or low for 4.
Remove chicken and shred with forks.
Enjoy!

1 tablespoon olive oil
2 large cloves garlic, peeled
12 oz jar roasted peppers in water, drained
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp sweet paprika
1 1/2 tsp kosher salt
1 tsp fresh lemon juice
1 tsp crushed red pepper flakes
1 pound boneless, skinless chicken breasts
1/2 tsp ground cumin
1/4 tsp garlic powder
1/2 tsp salt

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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