Moroccan chicken with chickpea dip and grilled carrot salad

Serves: 4
Time to make: 20 mins

Total cost: $ 23.44 / $ 5.86 per serve

(at time of publication)

Ingredients

2 x 400g cans chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
½ cup fresh lemon juice
2 cloves garlic, chopped
1 ½ tablespoons cumin
12 (about 500g raw weight) chicken tenderloins
3 small carrots, peeled in ribbons
300g green beans, halved lengthways
2 cups baby rocketarugulaX

Instructions

1 Place chickpeas, 1/3 cup of the lemon juice and garlic in a food processor. Blend until mixture is almost smooth. Gradually add ¼ cup water until dip is smooth.

2 Sprinkle seasoning on both sides of chicken. Spray a large grill pan with oil and set over a high heat. Grill chicken, adding carrots for last 2 minutes, for 5-7 minutes or until cooked through and carrot is tender.

3 Meanwhile, bring a medium-sized saucepan of water to the boil. Cook beans for 1 minute or until just tender. Refresh beans in cold water then drain.

4 Place carrots, beans and rocket in a large bowl. Add remaining lemon juice and toss lightly.

5 Serve chicken with grilled carrot salad and chickpea dip.

Nutrition Info (per serve)

Kilojoules 1930kJ

Calories 390cal

Protein 40g

Total fat 9g

–Saturated fat 2g

Carbohydrates 30g

–Sugars 10g

Dietary fibre 13g

Sodium 250mg

Calcium 150mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.