Carb-Conscious Warm Chicken Salad

Nutrition per serve

Ingredients

• 2pcs carrot
• 1pcs zucchini
• 5g chermoula seasoning
• 300g chicken tenderloins
• 1bunch mint
• 1clove garlic
• 130g natural yoghurt
• 23ml olive oil

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the carrots into 2cm-thick batons. Cut the zucchini into 3cm chunks. Combine the chermoula seasoning and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the chicken and carrot and toss to coat.
2. Step 2 — Roast chicken and veggies
   Put the chicken and carrot on a lined tray. Put the zucchini on the remaining lined tray, drizzle with 2 tsp olive oil and toss to coat. Roast the chicken and carrot on the upper oven shelf and the zucchini on the lower shelf for 20 mins or until the chicken is cooked through and the veggies are tender.
3. Step 3 — Prep mint and garlic
   Meanwhile, pick the mint leaves, discarding the stems. Crush ½ garlic clove* (see Make it yours).
4. Step 4 — Make zucchini yoghurt dip
   Transfer the roasted zucchini to a bowl and coarsely mash with a fork. Add the garlic and yoghurt, season with salt and pepper and stir to combine (don't worry if the mixture looks like it has split).
5. Step 5 — Serve up
   Thinly slice the chicken or shred with two forks. Divide the chicken, carrot and zucchini yoghurt dip among plates. Scatter over the mint and enjoy!
6. Step 6 — Make it yours
   The garlic adds a great depth of flavour to the yoghurt dip. If you aren't a fan of raw garlic, roast the unpeeled garlic clove with the zucchini, then squeeze the roasted garlic into the yoghurt mixture. Use all of the garlic clove if you like as roasted garlic isn't as strong as raw.

Allergens

Sulfit, Milch