Almond-Topped Sumac Chicken
with Roasted Parsnips, Brussels Sprouts & Spiced Labneh
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Roasty, toasty, crunchy, munchy! This easy and evocative dish checks all the boxes, beginning with the fragrant rub of sour-tangy sumac, nutty sesame and savoury herbs that you’ll use on the pan-seared chicken. Roasted to release their natural sweetness, parsnips cozy up with lightly browned Brussels sprouts in the heat of the oven. Completing the Middle Eastern-inspired experience are leaves of mint for freshness, slivers of almond for nibble and spiced labneh for creaminess. Check check check.
We will send you:
- 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
- 225g Brussels sprouts
- 1 Bunch of mint
- 250g Parsnips
- 25g Sliced almonds
- 30ml Labneh
- 12g Flavours of the Levant spice blend (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Almonds
You will need:
Medium pan
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
4 g
Sodium
770 mg
Total Carbs
39 g
Sugars
10 g
Protein
53 g
Fibres
11 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Peel and halve the parsnips lengthwise. Halve the Brussels sprouts. On a lined sheet pan, toss the vegetables with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 18 to 20 minutes, until tender when pierced with a fork.
Toast the almonds
While the vegetables roast, heat a medium dry pan on medium-high. Add the sliced almonds and toast, stirring frequently, 30 seconds to 1 minute, until toasted. Transfer the almonds to a small bowl. Reserve the pan.
Cook the chicken
In the same pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Add the chicken breasts* to the pan and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
Make the spiced labneh
While the chicken cooks, in a small bowl, combine the labneh, 1 tsp water (double for 4 portions) and a drizzle of oil; season with the remaining spice blend and pepper to taste.
Finish & serve
Remove the mint leaves from the stems, discarding the stems; roughly chop the leaves. Divide the sumac chicken and roasted vegetables between your plates. Garnish with the toasted almonds and as much mint as you’d like. Serve with the spiced labneh on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
