Spiced Chicken with Carrot Salad & Harissa Yoghurt
- Number of Servings: 4
Ingredients
4 x 200g chicken breast fillets, trimmed1 Tbl ground cumin1 tsp dried chilli flakes2 cloves garlice, crushed3 Tbl lemon juice4 Tbl olive oilSea salt & freshly ground blakc pepper2 zucchini & 2 carrots, thinly sliced1/2 cup parsley or coriander (cilantro)1 Tbl harissa paste3 Tbl thick yoghurt
Place the chicken, cumin, chillik, halt the garlic, 1 tablespoon of lemon juice and 2 of olive oil in a bowl and toss to coat. Heat a large non-stick frying pan over high het. Cook the chicken for 7 minutes each side or until cooked through and golden. Set aside.
Place the remaining garlic, lemon juice and olive oil in a bowl with the salt, pepper, zucchini, carrot and parsley and toss to coat. Mix to combine the harissa and yoghurt.
Top the salad with the chicken and serve with the harissa yoghurt on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Place the remaining garlic, lemon juice and olive oil in a bowl with the salt, pepper, zucchini, carrot and parsley and toss to coat. Mix to combine the harissa and yoghurt.
Top the salad with the chicken and serve with the harissa yoghurt on the side.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 395.9
- Total Fat: 17.9 g
- Cholesterol: 116.0 mg
- Sodium: 170.6 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.8 g
- Protein: 48.0 g
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