- 0:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
For the perfect finish, drizzle this spiced chicken and roast carrot salad with mint yoghurt dressing and toasted pepitas.
Ingredients
- 2 bunches Dutch carrots, ends trimmed
- 1 tablespoon olive oil
- 1/3 cup (65g) pepitas (pumpkin seeds)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoons ground turmeric
- 2 Coles RSPCA Approved Chicken Breast Fillets
- 1 cup mint leaves
- 1/3 cup (80ml) Greek-style yoghurt
- 2 teaspoons tahini
- 1 tablespoon lemon juice
- 400g can chickpeas, rinsed, drained
- 1/2 cup coriander leaves
Method
- Step 1Preheat oven to 200C. Line 2 baking trays with baking paper. Place the carrots on 1 lined tray. Drizzle with 1 teaspoon of the oil. Season. Roast for 20 mins or until tender.
- Step 2Meanwhile, place the pepitas in a small bowl. Drizzle with 1 teaspoon of the remaining oil and sprinkle with 1/2 teaspoon paprika, 1/2 teaspoon cumin and half the turmeric. Spread over remaining lined tray. Bake for 5 mins or until toasted.
- Step 3Combine the chicken with the remaining oil, paprika, cumin and turmeric in a large bowl. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
- Step 4Reserve half the mint. Finely chop the remaining mint. Place in a bowl with the yoghurt, tahini and lemon juice and stir to combine. Season.
- Step 5Combine the chicken, carrots, chickpeas, coriander and reserved mint in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and sprinkle with pepitas to serve.
- High fibre
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1839 kj
Energy
20g
Fat Total
4g
Saturated Fat
10g
Fibre
41g
Protein
314mg
Sodium
8g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
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- Publication: Coles
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