ingredients

• 4-5 oz chicken breast, tenderized

• 1/2 tbsp sriracha sauce

• 1 1/2 tsp cajun spice mix

• 2-3 field carrots

• 3-4 tbsp vanilla skyr

• 1/2 tbsp honey

• 1/2 tbsp fresh lime juice

• Fresh dill sprigs

• Fresh parsley

• Cashews

• Salt, to taste

method

• Tenderize the chicken breast and rub with salt. Smear sriracha sauce all over it, then sprinkle and coat with the cajun spice mix. Marinate for 15-20 minutes.

• Peel and slice the carrots lengthwise. Mix the lime juice and honey in a small bowl to make a dressing. Mince the parsley.

• Whisk the skyr to make it smooth. Dollop onto a plate and smear for some plating pizzazz.

• Heat and oil a pan on medium high heat. Sear the chicken till it is cooked through and the spices slightly char on the outside. Transfer to the plate with the skyr. Add the carrots to the same pan, drizzle some olive oil over them, and sear till they’re spot charred. Transfer to the plate over the skyr. Toast the cashews next, in the same pan. Roast till they’re slightly browned, then scatter all over the chicken and carrots.

• Sprinkle the dill and minced parsley, then finish by pouring the honey-lime dressing all over. Dig in immediately!