Ingredients
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1 1/4 cups plain yogurt
6 stems fresh mint, finely chopped, plus additional for garnish
4 None skin-on boneless chicken breasts (about 6 oz each)
2 tbsp canola or sunflower oil
2 tbsp sesame seeds
1 1/2 lbs carrots, peeled and halved lengthwise
2 tbsp honey
None None Cayenne pepper, according to taste
Preparation
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For the dip, mix the yogurt and mint and season with salt. Refrigerate until ready to serve.
Season the chicken with salt. Heat 1 tbsp of the oil in a large skillet on medium-high heat. Add the chicken and cook for 10-12 mins, turning, until cooked through.
Meanwhile, heat remaining 1 tbsp oil in a saucepan on medium heat. Add the sesame seeds and toast for 1-2 mins. Add the carrots and cook for 3 mins. Season with salt. Stir in the honey and cook until caramelized. Cover and cook for 4 mins.
Remove the chicken from the pan and sprinkle with cayenne pepper. Cut into slices and serve with the carrots and yogurt dip. Garnish with additional mint.
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