Spiced chicken

Appetizing Spiced chicken, roasted carrot and chickpea salad Recipe

For the perfect finish, drizzle this spiced chicken and roast carrot salad with mint yoghurt dressing and toasted pepitas.
Spiced chicken, roasted carrot and chickpea salad
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.


  • 2 bunches Dutch carrots, ends trimmed

  • 1 tablespoon olive oil

  • 1/3 cup (65g) pepitas (pumpkin seeds)

  • 2 teaspoons smoked paprika

  • 2 teaspoons ground cumin

  • 1/2 teaspoons ground turmeric

  • 2 Coles RSPCA Approved Chicken Breast Fillets

  • 1 cup mint leaves

  • 1/3 cup (80ml) Greek-style yoghurt

  • 2 teaspoons tahini

  • 1 tablespoon lemon juice

  • 400g can chickpeas, rinsed, drained

  • 1/2 cup coriander leaves


  • Step 1

    Preheat oven to 200C. Line 2 baking trays with baking paper. Place the carrots on 1 lined tray. Drizzle with 1 teaspoon of the oil. Season. Roast for 20 mins or until tender.

  • Step 2

    Meanwhile, place the pepitas in a small bowl. Drizzle with 1 teaspoon of the remaining oil and sprinkle with 1/2 teaspoon paprika, 1/2 teaspoon cumin and half the turmeric. Spread over remaining lined tray. Bake for 5 mins or until toasted.

  • Step 3

    Combine the chicken with the remaining oil, paprika, cumin and turmeric in a large bowl. Preheat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.

  • Step 4

    Reserve half the mint. Finely chop the remaining mint. Place in a bowl with the yoghurt, tahini and lemon juice and stir to combine. Season.

  • Step 5

    Combine the chicken, carrots, chickpeas, coriander and reserved mint in a large bowl. Divide among serving plates. Drizzle with the yoghurt mixture and sprinkle with pepitas to serve.

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