Middle East Chicken with Roasted Carrots Recipe

Submitted By: Angela from Chicago.

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
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.

Quick Shopping List


Greek Oregano
Broken Leaf, in a glass jar
In a 1/2 cup shaker jar, net wt. .5 oz.
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Cayenne Pepper
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1/2 cup shaker jar, net wt. 2 oz.
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Indian Cumin Seed, Whole Or Ground
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1/2 cup shaker jar, net wt. 2.25 oz.
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Indian Cumin Seed, Whole Or Ground
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California Sweet Paprika
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Greek Oregano
Broken Leaf, in a glass jar
In a 1/2 cup shaker jar, net wt. .5 oz.
$2.49
Coriander Seeds, Whole Or Ground
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1/2 cup shaker jar, net wt. 2 oz.
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La Baleine French Sea Salt, Coarse or Fine
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Cayenne Pepper
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
$4.99
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