Make Ahead Tip: Marinate chicken (Step 1) for up to 4 hours.
It's tricky to find individual chicken breasts small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast--the chicken tender--removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find large chicken breasts, you'll need just 1 breast for 2 servings--remove the tender and cut it in half crosswise before cooking.
Freekeh is wheat that's been harvested when it's still young, roasted and then cracked into a grain that looks similar to bulgur. Relatively new to the U.S., the chewy whole grain has a mild nutty flavor and is higher in fiber, protein and minerals than grains that are harvested once fully mature. Look for it in well-stocked supermarkets and natural-foods stores.
Preserved lemons--lemons that have been soaked in a salt-lemon mixture for at least 30 days--add a distinctive salty-sour flavor common in North African salads, soups and stews. Look for them in specialty food stores.
1 1/2 starch, 1 fruit, 4 lean meat, 4 fat