Moroccan chicken with spiced honey carrot salad

Cooking Meat Moroccan chicken with spiced honey carrot salad

Chicken schnitzel is tasty and a dollar-saving champ - give it a go in this fantastic recipe.

Lables: High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Combine oil, seasoning, orange rind and garlic in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 30 minutes.
  2. Meanwhile, make salad Cook carrot in a saucepan of boiling water for 8 to 10 minutes or until just tender. Drain. Transfer to a roasting pan. Add onion, cumin, chilli, honey and orange juice. Toss to combine. Roast for 30 to 40 minutes or until carrot is golden, stirring halfway through cooking. Set aside for 20 minutes to cool. Transfer to a bowl. Add spinach and feta. Toss to combine.
  3. Place chicken on a baking tray. Roast for 20 minutes or until browned and cooked through, turning halfway during cooking. Serve chicken with salad.

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1 tbsp olive oil
2 tsp mild Moroccan seasoning
2 tsp finely grated orange rind
1 garlic clove, crushed
4 chicken schnitzels
3 medium carrots, halved, thickly sliced
1 medium red onion, cut into wedges
2 tsp ground cumin
1/2 tsp dried chilli flakes
1/4 cup honey
2 tbsp orange juice
80g baby spinach
100g feta cheese, crumbled

Adv

Autors
Preparation time
35
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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