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 chickpeas 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 rocket
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.
Variations
Make it gluten free: Check seasoning is gluten free.
Nutrition Info (per serve)
-
Calories 390cal
-
Kilojoules 1930kJ
-
Protein 40g
-
Total fat 9g
-
–Saturated fat 2g
-
Carbohydrates 30g
-
–Sugars 10g
-
Dietary fibre 13g
-
Sodium 250mg
-
Calcium 150mg
-
Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
