Maple-Roasted Carrots and Spring Onion with Lemony Yogurt and Juicy Grilled Chicken
Maple-Roasted Carrots and Spring Onion with Lemony Yogurt and Juicy Grilled Chicken
20m
Serves 1
Directions
- 1Dress up the carrots with olive oil, garlic powder, onion powder, cumin seed, coriander, smoked paprika and salt.
- 2Lay the carrots onto a baking pan with parchment paper and roast for 20 minutes.
- 3Add maple syrup to the chickpeas in a bowl after draining them.
- 4Roast the chickpeas in the same bowl with olive oil and spices.
- 5Cut the spring onions and toss them with olive oil and salt. Roast them in the oven until they soften.
- 6Pound the chicken breasts to make them even in size.
- 7Season the chicken with crushed coriander seeds, aleppo pepper, salt, crushed garlic cloves and lemon zest.
- 8Add lemon juice to the chicken just before grilling.
- 9Grill the chicken breasts until they are cooked through.
- 10Make the yogurt base by mixing greek yogurt, lemon zest, lemon juice, salt, and grated garlic.
- 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
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