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moroccan

Chermoula Grilled Chicken with Roasted Carrot and Cumin Salad

This roasted dish pairs chicken breast, boneless and skinless with carrots, sliced into coins, ground cumin and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Heart friendly High protein Low carb Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

71 g Protein
36 g Carbohydrates
28 g Fat
10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 286g chicken breast, boneless and skinless 303 kcal
  • 21g olive oil 186 kcal
  • 262g carrots, sliced into coins 107 kcal
  • 10g garlic, minced 15 kcal
  • 24g lemon juice 7 kcal
  • 1.79 tsp (4g) ground cumin 15 kcal
  • 1.79 tsp (4g) sweet paprika 12 kcal
  • 14g cilantro, chopped 5 kcal
  • 0.6 tsp (1g) salt 0 kcal
  • 36g water 0 kcal

Cooking instructions

  1. olive oilgarliclemon juiceground cuminsweet paprikasalt
    Make the chermoula: in a bowl mix olive oil, minced garlic, ground cumin, sweet paprika, lemon juice, and salt.
  2. chicken breast
    Coat the chicken with the chermoula and let stand 10 minutes while you heat a grill pan or skillet over medium-high heat.
  3. chicken breast
    Cook the chicken 5-7 minutes per side (depending on thickness) until browned and cooked through; rest 5 minutes.
  4. chicken breastcarrotssaltwater
    While chicken cooks, toss carrot coins with a pinch of salt and roast in a hot skillet (or oven at 425 F) with a splash of water until tender and lightly charred, 8-10 minutes.
  5. carrotslemon juicecilantro
    Toss the warm carrots with chopped cilantro and a little more lemon juice to taste.
  6. chicken breastcarrots
    Slice the chicken and serve with the warm carrot salad spooned alongside.

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