Sumac Chicken Breasts
with Sesame-Tahini Drizzle & Marinated Onions
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
With a sweet, nutty sauce—made from tahini, honey and sesame seeds—and marinated onions, this is a light-minded, full-bodied meal. Super-juicy seared chicken is seasoned with savoury-sour sumac, and served with soft baby greens alongside roasted carrots for colour and bite.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Parsley
- 50g Sliced red onions
- 400g Nantes carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Tahini
- 30ml Apple cider vinegar
- 7g Honey
- 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac, garlic)
- 3g Black & white sesame seeds
Contains: Mustard • Sesame • Sulphites
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
24 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
32 g
Sugars
15 g
Protein
45 g
Fibre
8 g
Preparation
Roast the carrots
- Preheat the oven to 450°F.
- Quarter the carrots lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, flipping halfway, 15 to 18 min., until tender.
- Drizzle with ½ the honey.
Make the marinated onions
- Meanwhile, in a medium pan, bring 1 cup water (double for 4 portions) to a boil.
- Add the onions and sauté, 1 to 2 min., until softened.
- Drain and transfer to a small bowl.
- Add ⅓ of the vinegar and S&P. Set aside to marinate.
- Wipe out and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Make the sesame-tahini drizzle
- Meanwhile, in a second small bowl, combine 1 ½ tbsp water, 1 tbsp oil (double both for 4 portions), the tahini, remaining honey, ½ the sesame seeds, up to ½ the remaining vinegar and S&P.
- If the sauce seems too thick, add water, 1 tsp at a time, until you achieve your desired consistency.
Finish & serve
- Drain the marinated onions.
- Roughly chop the parsley leaves and stems.
- In a large bowl, make the salad by combining the baby greens, remaining vinegar, a drizzle of oil and S&P.
- Divide the salad between your plates.
- Top with the carrots and chicken.
- Garnish with the marinated onions, parsley and remaining sesame seeds.
- Top with a spoonful of the sesame-tahini drizzle.
- Serve the remaining sesame-tahini drizzle on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
