- 0:25 Prep
- 0:24 Cook
- 4 Servings
- Advanced
Serve grilled chicken breasts with crunchy carrot salad and everyone will be asking for more!
Ingredients
- 2 bunches baby (Dutch) carrots, trimmed, scrubbed
- 1 1/2 tablespoons olive oil
- 4 x 170g skinless chicken breast fillets
- 1 tablespoon sumac (see note)
- 2 tablespoons white wine vinegar
- 1 garlic clove, crushed
- 1 teaspoon honey
- 2 x 400g cans chickpeas, rinsed, drained
- 1/2 cup (80g) sunflower seeds, toasted
- 1 cup flat-leaf parsley leaves
Method
- Step 1Preheat 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.
- Step 2Meanwhile, 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.
- Step 3Remove 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.
- Step 4Whisk 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.
- High fibre
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2173 kj
Energy
23g
Fat Total
3g
Saturated Fat
11g
Fibre
51g
Protein
100mg
Cholesterol
394.78mg
Sodium
5g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Sumac is a lemony, Middle Eastern spice from supermarkets and spice shops (see related article).
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
