Moroccan Chicken

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Banana Berry Protein Crisp

Banana Berry Protein Crisp


Makes 6 :Servings

Prep: 10 minutes

Cooking Time: 45 minutes

Serving size 1/5 of recipe

Calories 304 Protein 7 g Carbohydrates 58 g Fat 7 g Fiber 7 g Sugar 31 g Sodium 27 mg

For the filling.

  • 6 cups blueberries (fresh or frozen)
  • 2 bananas
  • 1/2 teaspoon (2 g) stevia in the raw or 2 tablespoons coconut sugar
  • 11/2 tablespoons arrowroot powder
  • 1 tablespoo ground cinnamon
  • 1 tablespoon vanilla extract (optional)
  • juice of 1/2 lemon.

For the topping.

  • 11/2 cups uncooked rolled oats or instant oats
  • 1 scoop vanilla whey protein isolate powder or unflavored collagen peptides powder
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup coconut sugar
  • 2 tablespoons melted coconut oil


  1. Preheat the oven to 350°F
  2. In a large bowl, combine the blueberries, bananas, stevia, arrowroot powder, cinnamon, vanilla (if using), and lemon juice
  3. Fold together, then pour into a 9-inch round or 8-by-8-inch square baking dish or distribute evenly among six 5-ounce oven-safe containers (see box, page 41)
  4. In another bowl, mix together the rolled oats, protein powder, nutmeg, and sugar
  5. Once everything is well mixed, pour in the melted coconut oil and mix
  6. Evenly distribute the topping in the baking dish or containers
  7. Bake for 45 to 50 minutes, until the top is golden and crispy
  8. Cool slightly before serving
  9. Repeat

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