Insight Natural Wellness

A Naturopath that can come to you!

Blog/Recipes

MOROCCAN CHICKEN WITH CHICKPEA DIP AND GRILLED CARROT SALAD

Posted on 10 July, 2017 at 23:20


Serves: 4

Time to make: 20 mins

Full ingredient List:

  • 2 x 400g no added salt chickpeas, drained and thoroughly rinsed
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 1/2 tablespoons moroccan seasoning
  • 12 chicken tenderloins (approx 500g)
  • 3 small carrots, peeled into ribbons
  • 300g green beans, halved lengthways
  • 80g baby rocket
  • Coconut oil

 Method:

  1. Drain and rinse chickpeas thoroughly. Place chickpeas, 1/3 cup of the lemon juice and chopped garlic in a food processor. Blend until mixture is almost smooth. Add 1/4 cup water gradually, until dip is smooth.
  2. Peel carrots into ribbons and set a side.
  3. Sprinkle seasoning onto both sides of chicken. Coat a large grill pan with coconut oil and set over high heat. Grill chicken. Cook for 5-7 minutes, or until cooked through. In the last 2 minutes add ribbon carrots to pan.
  4. Meanwhile, bring a medium saucepan of water to the boil with steamer on top. Cook green beans for 1 minute or until tender. Take off saucepan and refresh beans in cold water and drain.
  5. Place carrots, beans and rocket in a large bowl. Add remaining lemon juice and toss lightly.
  6. Serve chicken with grilled carrot salad and chickpea dip.


Original recipe was from http://www.healthyfoodguide.com.au/recipes/2014/march/moroccan-chicken-chickpea-dip-and-grilled-carrot-salad#sthash.2ZJ8whRu.dpuf. Slight alterations to recipe have been made to make meal healthier.

Categories: RECIPES, Nutrition