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Grilled Chicken & Maple-Roasted Carrots with Lemony Yogurt
Maple Roasted Carrots and Spring Onion with Crispy Chickpeas, Garlicky Lemon Yogurt and Juicy Grilled Chicken – a perfect spring supper or hostess lunch!
Minimal technique, maximal pay off with layer after layer of flavor, texture, and color. My kinda healthy and beautifully balanced meal!
Grilled Chicken & Maple-Roasted Carrots with Lemony Yogurt
MAPLE ROASTED CARROTS
Ingredients
12 carrots, scrubbed a tops removed
12 springs onions, rinsed, dried and halved
Olive oil
Cumin
Coriander
Garlic salt
Onion powder
Sea salt and freshly cracked pepper to taste
2-3 tbsp maple syrup
1 can chickpeas, drained and rinsed and gently patted dry in a dish towel
Instructions
•Preheat oven to 400F.
•Toss carrots together with all spices, salt and pepper, and olive oil until well coated. Arrange on a baking sheet lined with parchment paper for easy clean up and roast 20 minutes. Drizzle maple syrup overtop and toss carrots to coat before returning tray to the oven and continuing to roast until carrots are very tender and nicely golden brown. Then turn heat to broil and roast another minute for even more caramelization. Remove from oven and reserve.
•To the same bowl, add the spring onion and toss to lightly coat with olive oil and salt. Once carrots have finished cooking, discard parchment paper and add a fresh sheet before arranging a single layer of spring onion and roasting until deeply golden brown and softened, about 20 minutes. Remove from oven and reserve.
•Meanwhile, toss chickpeas in the same bowl used for carrots until coated with the seasoned oil, then arrange in a single layer on a baking sheet lined with parchment paper for easy clean up (you can do this ahead of time if desired or you can use a second tray and cook at the same time as the carrots). Roast until skins begin to separate from chickpeas and they are crisp and golden brown, 20-30 minutes — they will get crispier as they cool. Remove from oven and reserve.
ALLEPO PEPPER LEMON CHICKEN
Ingredients
4 chicken breast, pounded to 1/2” thickness
Coriander seed, crushed (or ground coriander)
Aleppo pepper (or pul biber)
2 garlic cloves, smashed
Olive oil
Juice and zest of a lemon
Sea salt and freshly cracked pepper to taste
Instructions
•Toss chicken breast together in the same bowl with coriander, alleppo pepper, garlic, olive oil and lemon zest and allow to marinate covered in the fridge up to overnight or at least 30 minutes. Remove from the refrigerator and allow to come to room temperature 30 minutes before cooking. Squeeze lemon juice overtop 5 minutes before ready to cook to help tenderize and flavor.
•Heat a well oiled grill plate over high heat until smoking, then drop to medium high heat and lay chicken breasts across grate being sure not to overcrowd or they will steam. Flip when chicken easily releases itself from the grill, 4-5 minutes, and continue cooking on the opposite side until internal temp do 160F is reached, another 4-5 minutes. Repeat with remaining chicken breasts. Tent with foil until ready to use.
GARLICKY YOGURT SPREAD
Ingredients
2 cups Greek yogurt (I use 5% for even creamier luxury!)
1 large garlic clove, grated
Juice and zest of a lemon
Sea salt to taste
Fresh parsley and mint, finely chopped for garnish (optional)
Fried sliced almonds for garnish (optional)
Instructions
•Whip all ingredients together in a bowl until yogurt is nicely fluffy. Reserve in the refrigerator until ready to use.
•To plate, add thick slicks of yogurt to the base of your serving plate. Arrange carrots and spring onions overtop, pile the chicken breast on the side, then scatter the plate with roasted chickpeas. I like to add a handful of chopped herbs — parsley and mint work nicely! And if you want to, fried sliced almonds were a rich and crunchy extra layer though by no means necessary. Enjoy!!
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