Spiced Chicken with Carrot Salad & Harissa Yoghurt

4 x 200g chicken breast fillets, trimmed
1 Tbl ground cumin
1 tsp dried chilli flakes
2 cloves garlice, crushed
3 Tbl lemon juice
4 Tbl olive oil
Sea salt & freshly ground blakc pepper
2 zucchini & 2 carrots, thinly sliced
1/2 cup parsley or coriander (cilantro)
1 Tbl harissa paste
3 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.