Maple-Roasted Carrots and Spring Onion with Lemony Yogurt and Juicy Grilled Chicken

20m
Serves 1
facebook.com

Directions

  1. 1Dress up the carrots with olive oil, garlic powder, onion powder, cumin seed, coriander, smoked paprika and salt.
  2. 2Lay the carrots onto a baking pan with parchment paper and roast for 20 minutes.
  3. 3Add maple syrup to the chickpeas in a bowl after draining them.
  4. 4Roast the chickpeas in the same bowl with olive oil and spices.
  5. 5Cut the spring onions and toss them with olive oil and salt. Roast them in the oven until they soften.
  6. 6Pound the chicken breasts to make them even in size.
  7. 7Season the chicken with crushed coriander seeds, aleppo pepper, salt, crushed garlic cloves and lemon zest.
  8. 8Add lemon juice to the chicken just before grilling.
  9. 9Grill the chicken breasts until they are cooked through.
  10. 10Make the yogurt base by mixing greek yogurt, lemon zest, lemon juice, salt, and grated garlic.
  11. 11Layer the yogurt base at the bottom of a serving plate, top with roasted carrots, spring onions, roasted chickpeas, fried almonds, fresh mint and parsley, and finally the grilled chicken breasts. Drizzle with the chicken juices.

Ingredients

  • 1 bunch carrots
  • 1 bottle olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin seed
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp maple syrup
  • 1 can chickpeas
  • 4 spring onions
  • 1 serrano pepper
  • 2 chicken breasts
  • 1 tbsp coriander seeds
  • 1 tsp aleppo pepper
  • 1 lemon
  • 1 cup greek yogurt
  • 1 handful mint
  • 1 handful parsley
  • 1 handful almonds

Equipment

bowlbaking panparchment papergratergrill panmortar and pestle