Harissa-Spiced Seared Chicken
Roasted Carrots with Yogurt Sauce
Ingredients
- 1 lb boneless, skinless chicken breasts, halved lengthwise
- 1 Tbsp harissa seasoning blend
- ½ tsp kosher salt
- ¼ tsp pepper
- ¼ tsp ground cumin
- 1 Tbsp olive oil
Instructions
- Sprinkle chicken with harissa, salt, pepper, and cumin. Cook chicken 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
- 1 (16-oz) pkg baby carrots, halved lengthwise (see Note)
- 1 Tbsp olive oil
- ¼ tsp kosher salt, divided
- ¼ 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, ⅛ tsp salt, and pepper on a rimmed baking sheet; spread in a single layer. Bake 20 minutes or until carrots are browned and tender.
- Meanwhile, grate zest from lemon to equal ¼ tsp and squeeze juice to equal ½ Tbsp. Combine zest, juice, yogurt, dill, garlic, and ⅛ tsp salt. Spoon sauce over carrots.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
221
|
108
|
329
|
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