7 Day Challenge: Dinner on the table in under 30 minutes- Tuesday

11 Dec

Chargrilled Moroccan Chicken with Roast Carrot & Chickpea Salad

Ingredients (serves 4)

  • 2 bunches baby (Dutch) carrots, trimmed, scrubbed
  • 1 1/2 tbs olive oil
  • 4 x 170g skinless chicken breast fillets
  • 1 tbs sumac (see note)
  • 2 tbs white wine vinegar
  • 1 garlic clove, crushed
  • 1 tsp honey
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 cup (80g) sunflower seeds, toasted
  • 1 cup flat-leaf parsley leaves

  1. Preheat the oven to 180°C. Spread the carrots on a baking tray in a single layer. Season, then drizzle over 1 tbs oil and 2 tbs 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.
Recipe Source delicious. – July 2008, Page 127
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Posted by on December 11, 2009 in Delish Dinners, General, Inspiration


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