Harissa-Spiced Seared Chicken
Roasted Carrots with Yogurt Sauce
Ingredients
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 2 Tbsp harissa seasoning blend
- 1 tsp kosher salt
- ½ tsp pepper
- ½ tsp ground cumin
- 2 Tbsp olive oil
Instructions
- Sprinkle chicken with harissa, salt, pepper, and cumin. Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 4 to 5 per minutes per side or until done.
Side Dish Ingredients
- 1½ (16-oz) pkg baby carrots, halved lengthwise (see Note)
- 2 Tbsp olive oil
- ½ tsp kosher salt, divided
- ½ tsp pepper
- ½ lemon
- ½ cup 2% reduced-fat plain Greek yogurt
- 2 Tbsp chopped fresh dill
- 1 small clove garlic, pressed
Side Dish Instructions
- Preheat oven to 450°F. Combine carrots, oil, ¼ tsp salt, and pepper on a rimmed baking sheet; spread in a single layer. Bake 20 to 25 minutes or until carrots are browned and tender.
- Meanwhile, grate zest and squeeze juice from lemon. Combine zest, juice, yogurt, dill, garlic, and ¼ tsp salt. Spoon sauce over carrots.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
221
|
95
|
316
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 0 | 11 | 11 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 388 | 255 | 643 |
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