Chargrilled moroccan chicken with roast carrot and chickpea salad

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

Recipe «Chargrilled moroccan chicken with roast carrot and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 24 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.