Chargrilled moroccan chicken with roast carrot and chickpea salad

Cooking Salads Chargrilled moroccan chicken with roast carrot and chickpea salad

Serve grilled chicken breasts with crunchy carrot salad and everyone will be asking for more!

Lables: High fibre High protein Low carb Low sugar Lower gi Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat the oven to 180C. Spread the carrots on a baking tray in a single layer. Season, then drizzle over 1 tablespoon oil and 2 tablespoons water. Roast for 10-12 minutes until the carrots soften slightly.
  2. Meanwhile, lightly oil a chargrill pan with the remaining olive oil. Heat over medium-high heat. Season the chicken with sea salt and freshly ground black pepper and rub with the sumac. Cook for 3-4 minutes each side until browned.
  3. Remove the tray from the oven, turn the carrots then place the chicken on top. Roast for a further 10-12 minutes until the chicken is cooked through.
  4. Whisk the vinegar, garlic and honey together in a large bowl. Season, then add chickpeas, sunflower seeds, parsley and carrots and toss to combine. Divide salad among plates, then top with the chicken.

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2 bunches baby carrots, trimmed, scrubbed
1 1/2 tbsp olive oil
4 x 170g skinless chicken breast fillets
1 tbsp sumac
2 tbsp white wine vinegar
1 garlic clove, crushed
1 tsp honey
2 x 400g cans chickpeas, rinsed, drained
1/2 cup sunflower seeds, toasted
1 cup flat-leaf parsley leaves

Adv

Autors
Preparation time
25
Cooking time
24
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Salads
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