Grilled chicken with sriracha-chickpeas, roasted carrots and beets

Total Time
10 min
10 min
When you need to get dinner on the table fast, this one-dish chicken favorite will become your go-to recipe. Just toss the chicken with a few fresh ingredients and dinner will be ready to serve in 10 minutes. Siracha adds a wonderful heat to canned chickpeas. The yogurt sauce can be made ahead to make weeknight cooking even faster. You can also use the yogurt sauce on other vegetables. Garnish with thinly sliced cucumber, fennel, radish and fennel fronds - plus a squirt of fresh lemon juice. Garnish with fresh lemons.


Canned chickpeas (garbanzo beans)

½ cup(s)

Sriracha chili sauce

tsp, or to taste

Cooked boneless skinless chicken breast

3 oz

Cooked beets

½ cup(s), sliced

Cooked carrots

½ cup(s)

Plain fat free Greek yogurt

¼ cup(s)


1 Tbsp, minced

Fennel seeds

tsp, or to taste (just a pinch)


  1. Toss chickpeas with a dash or two of hot sauce; plate with chicken and vegetables. Combine yogurt with cucumbers and fennel seed; spoon over chicken. Add optional thinly sliced cucumber, fennel, radish and fennel fronds,
  2. Makes 1 serving.