Get ready to elevate your dinner table with this delicious and satisfying dish. Indulge in a fusion of flavors with our Coriander Lime Chicken w Spiced Roasted Carrots.This recipe combines tender baked chicken, and gorgeous roasted carrots all complemented perfectly with coriander and lime flavours.
NUTRITIONAL INFO PER SERVE (6 serves)
500Cal | 39g Fats | 4g Carbs | 32g Protein
INGREDIENTS
- 1 cup packed fresh coriander leaves
- 1 cup packed fresh mint leaves
- ¼ cup packed fresh tarragon leaves
- ⅓ cup soy sauce
- ¼ cup fresh lime juice
- 3 Tbsp apple cider vinegar
- 5 cloves garlic
- 1 jalapeño, sliced
- 1 (3-inch) piece fresh ginger, peeled and chopped
- 1 tsp dried oregano
- 2 tsp ground cumin, divided
- ½ cup plus 2 Tbsp olive oil
- Kosher salt
- Pepper
- 12 pieces of assorted chicken legs/thighs (about 1.4kg)
- 700g dutch carrots or medium carrots, quartered lengthwise
- ½ tsp smoked paprika
- ⅓ cup mayonnaise
STEP BY STEP
- In food processor, puree herbs with soy sauce, lime juice, vinegar, garlic, jalapeño, ginger, oregano, cumin, ½ cup oil and 1 tsp. salt until smooth. Transfer ¾ cup to small bowl; set aside.
- Transfer remaining marinade to large 4L resealable plastic bag; add chicken. Seal bag, tossing to coat, and refrigerate at least 5 hrs. or up to overnight.
- Heat oven to 190°C. Place wire rack in rimmed baking tray lined with foil. Arrange chicken on rack, discarding the marinade in bag; bake for 30 mins.
- While chicken is baking, on another rimmed baking sheet, toss carrots with remaining 2 Tbsp oil then smoked paprika, remaining tsp cumin and ½ tsp each salt and pepper.
- After chicken has roasted 30 min., increase oven temp to 220°C. Add carrots to oven with chicken. Roast until chicken is cooked through, 15 to 20 minutes more, then let rest. Toss carrots and continue roasting until golden brown and tender, 6 to 10 minutes more.
- Meanwhile, whisk together mayonnaise into reserved marinade. Serve chicken with green sauce and roasted carrots.
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