Middle East Chicken with roasted carrots Recipe

Middle East Chicken with roasted carrots Notes

I don't care much for chicken breasts, but this is one healthy recipe involving chicken breasts that I could eat every day.

Ingredients

• 4 boneless, skinless chicken breasts
• 3-4 Tablespoons Spice Rub (see below)
• 3/4 Cup Nonfat plain yogurt
• 1 Bag Baby carrots
• 1/2 teaspoon Oregano
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Ground cumin
• 2 Tablespoons Olive oil
• 1 Container Hummus
• Additional Nonfat yogurt for garnish
• Handful Bamboo skewers, soaked in water for 30 minutes
• Spice Rub:
• 1 1/2 Tablespoon Ground cumin
• 1 1/2 Tablespoon Sweet paprika
• 1 teaspoon Oregano
• 1 teaspoon Ground coriander
• 1 1/2 teaspoon Sea salt
• 1/2 teaspoon Crushed red pepper flakes
• 1/2 teaspoon Cayenne pepper

Serves / Yields

4

Preparation Instructions

Sprinkle rub over chicken cubes and mix well. Add yogurt and mix together to ensure chicken fully coated in both rub and yogurt. Cover and refrigerate at least four hours or overnight. Thread chicken pieces on skewers. Grill 5 to 8 minutes or until chicken is cooked through.

Preheat oven to 425 degrees. Toss carrots with olive oil and sprinkle with cayenne, oregano and cumin. Lay in single layer on baking sheet and bake for 15 to 25 minutes or until carrots are lightly browned and tender, but not limp.

Spread 2-3 tbsp of hummus on plate. Top with carrots and a dollop of yogurt. Serve with chicken skewers and whole-wheat pita.

Credit

This recipe was provided by Angela Childers from Chicago.

Cuisines, Courses and Ingredients

• Main Dish, Middle Eastern, Poultry, Spice Blend, Vegetable

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