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Low carb, ready in 15 min!
20 minutes

Keto: Za’atar Chicken Breasts

with Hummus, Roasted Carrots & Chopped Salad

Cooking time

20 minutes




380 /serving

Keto recipes are all about minimizing carbs and focusing on fat-burning foods—but there’s no need to be on the diet to dig into the deliciousness. You’re entering the Za’atar Zone. That’s the name of our Middle Eastern-inspired seasoning blend that lends notes of sumac, sesame, earthy herbs and warm spices to slices of seared-to-juicy chicken breasts. The meat is flanked by fulsome veggies, like lengths of oven-hot roasted carrots, and a cool cuke, tomato and parsley salad showered with red wine vinegar for contrast. Anchoring each plate is a swipe of seasoned hummus, so everything knows its place.

We will send you:

  • 2 Chicken breasts
  • 300g Carrots (orange or multicoloured)
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 2 Cucumbers
  • 1 Tomato
  • 30ml Red wine vinegar
  • 90g Hummus
  • 7g Za’atar Zone spices (thyme, sesame seeds, sumac, oregano, fennel seeds, star anise, cinnamon, coriander, cumin)

Contains: Sesame, Sulphites

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
13 g
Saturated Fat
2 g
330 mg
Total Carb
24 g
7 g
45 g
7 g
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Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender. In the final 2 min., add ¾ of the garlic.
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Cook the chicken
Meanwhile, in a large 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 spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Mise en place
Meanwhile, medium-dice the cucumbers and tomato. Roughly chop the parsley leaves and stems.
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Make the salad
In a large bowl, combine the vinegar (start with ½), remaining garlic, 2 tbsp olive oil (double for 4 portions) and S&P. Add the cucumbers, tomato and ½ the parsley; toss well.
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Make the seasoned hummus & serve
In a small bowl, combine the hummus, remaining spices and S&P. Divide the seasoned hummus between your plates and spread out in a circular motion. Top with the salad, carrots and chicken. Garnish with the remaining parsley. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.