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Marinated chicken with shredded carrot & beet salad
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3 tbsp low fat natural yogurt
1 lemon, finely grated zest and juice
2 cloves garlic, crushed
400g chicken mini breast fillets
1 tsp cumin seeds
1 tbsp mixed seeds
1 tbsp tahini
2 large carrots, peeled
1 raw beetroot, peeled
1. Mix the yogurt, lemon zest and half the garlic in a large bowl. Season, then add the chicken and mix to coat. Set aside for 20 minutes. Meanwhile, toast the cumin seeds in a dry frying pan, then roughly crush in a pestle and mortar. Return the pan to the heat and toast the mixed seeds, until starting to pop and turn golden.
2. In a small bowl, beat together the lemon juice, tahini, remaining garlic and 1 tbsp warm water. Season. Coarsely grate the carrots and beetroot into a separate bowl, then mix in the dressing and crushed cumin seeds.
3. Place a griddle pan over a high heat. Once hot, add the chicken and cook for about 3-4 minutes on each side until charred, cooked through, with no pink meat and the juices run clear. Serve with the salad, sprinkled with the seeds.
Cook’s tip Our packs of mixed seeds are wonderfully versatile. Toasting them brings out their delicious nutty flavour, but it’s not essential. Try sprinkling them over porridge or cereal, on salads and soups, or toss with spices and salt then toast as a savoury snack. This recipe also works well with strips of pork or cod, as an alternative to chicken.
Typical values per serving:
1 of your 5 a day/gluten free/low in saturated fat
This recipe was first published in Tue Jan 26 11:36:00 GMT 2021.