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One pot

Ras El Hanout Chicken Breasts

with Shirazi Salad & Spiced Labneh

Cooking time

15 minutes




450 /serving

If you’ve never used ras el hanout before, be prepared to add this fragrant spice medley to your regular rotation. It’s a complex combination of savoury herbs and spices with roots in the Middle East that works excellently as a rub for chicken, which is what you’ll be devouring tonight. You’ll serve your ras el hanout chicken over a generous swoosh of spiced, creamy labneh, with a zesty and refreshing tomato, cucumber and parsley shirazi salad on the side. In only 15 minutes you’ll have a beautifully balanced, clean-eats dinner.

We will send you:

  • 2 Chicken breasts (High-protein serving)
  • 225g Cherry tomatoes
  • 1 Bunch of parsley
  • 25g Sliced red onions
  • 2 Cucumbers
  • 30ml Fattoush vinaigrette
  • 90ml Labneh
  • 7.5g Ras el hanout (coriander, cumin, nutmeg, fennel, turmeric, black pepper, cinnamon, allspice)

Contains: Milk

You will need:

Medium pan
Salt & pepper
Total Fat
20 g
Saturated Fat
5 g
460 mg
Total Carbs
15 g
6 g
50 g
4 g
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅔ of the ras el hanout and S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through. Transfer to a cutting board and let the chicken rest for 5 minutes before slicing it against the grain.
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Mise en place
While the chicken cooks, medium-dice the cucumbers. Halve the cherry tomatoes. Roughly chop the parsley leaves and stems.
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Make the shirazi salad
In a large bowl, combine the tomatoes, cucumbers, parsley and as many of the red onions as you’d like; season with S&P to taste. Drizzle as much of the vinaigrette as you’d like over the salad; toss well.
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Season the labneh & serve
In a small bowl, combine the labneh and remaining ras el hanout; season with S&P to taste. Divide the seasoned labneh between your plates and spread out in a circular motion. Top with the chicken and shirazi salad. Bon appétit!

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