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Moroccan Chicken with Chickpea Dip and Grilled Carrot Salad

Flavoursome and easy to prepare this meal is well rounded.
Keyword: Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Ready in 20 Minutes or Less
Servings: 4

Ingredients

  • 400 g 2x cans no-added-salt chickpeas rinsed and drained
  • 2 cloves garlic chopped
  • ½ cup lemon juice
  • 1½ Tbsp ground cumin
  • 12 chicken tenderloins (about 500g raw weight)
  • 3 small carrots peeled in ribbons
  • 2 cups green beans halved lengthways
  • 4 cups baby rocket

Instructions

  • In a food processor, place chickpeas, garlic and ⅓ cup of the lemon juice. Blend until almost smooth. Gradually add ¼ cup water until dip is smooth.
  • Sprinkle seasoning on both sides of chicken. Spray a large grill pan with oil and set over a high heat. Grill chicken, for 5-7 minutes, adding carrots for last 2 minutes, or until cooked through and carrot is tender.
  • 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.
  • In a large bowl, place carrots, beans and rocket. Add remaining lemon juice and toss lightly.
  • Serve chicken with grilled carrot salad and chickpea dip.

Notes

From: Macri, Liz in Ready In 20 Minutes Or Less! (2018) Healthy Life Media