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Roasted Moroccan Chicken Salad
Description
Things get spicy around here from time to time.
Ingredients
- 1 Tablespoon Each Cumin, Turmeric, Ground Coriander And Cinnamon
- ½ cups Extra Virgin Olive Oil, Divided
- 3 whole Medium Carrots, Sliced Or Diced
- 1 whole Sweet Potato, Cut Into A Medium Dice
- 2 whole Chicken Breasts
- ¼ cups Freshly Chopped Parsley
- 1 teaspoon Orange Zest
- 3 Tablespoons Orange Juice
- ½ teaspoons Ground Cardamom
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 6 cups Fresh Salad Greens
Preparation
Preheat oven to 400ºF.
In a small bowl, combine the cumin, turmeric, coriander and cinnamon.
Drizzle a couple of tablespoons of the oil over a large baking sheet, or 2 smaller ones. Toss half of the spice mixture with the carrots and sweet potatoes. Sprinkle the other half over the chicken breasts. Roast the veggies and chicken for 30-35 minutes.
In the meantime, make the dressing. Whisk the parsley, orange zest, juice, cardamom, a pinch of salt and pepper together. Add the remaining oil in a thin stream and whisk a tad more.
Divide the salad greens on 2 dinner plates. Top with roasted chicken and veggies, and drizzle with the fabulous dressing.
Yes.
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