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Ready in 25 minutes

Sesame-Spiced Chicken Breasts

over Roasted Plum & Beet Salad with Bulgur

Cooking time

25 minutes

Servings

4

Calories

560 /serving

The sheet pan is your superpower! Slip a sassy combination of ingredients on a tray, and save the world (or the next family supper). Chicken breasts go into the oven in a lively blend of seasonings—sesame seeds, dried peppers and orange peel—to get that golden glow, alongside beets and delicate plums. The warm veg and fruit are tossed into a salad of bulgur and baby greens, and dressed in whole-bodied whole-grain mustard vinaigrette.

We will send you:

  • 4 Chicken breasts
  • 150g Diced beets
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Shallot (or onion)
  • 2 Plums
  • 1 Head of lettuce
  • 30ml Red wine vinegar
  • 30ml Whole-grain mustard
  • 160g Bulgur
  • 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)

Contains: Mustard, Sesame, Sulphites, Wheat

You will need:

Medium pot
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
4 g
Sodium
380 mg
Total Carb
45 g
Sugars
7 g
Protein
48 g
Fibre
8 g
Preparation
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Mise en place
Preheat the oven to 450°F. Halve and pit the plums; cut into wedges and drizzle with oil. Halve, peel and mince the shallot.
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Roast the chicken, beets & plums
On a lined sheet pan, toss the beets with a drizzle of oil, ⅓ of the spices and S&P. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Add to the pan and roast, flipping and adding the plums and ⅔ of the shallot halfway, 20 to 25 min., until the vegetables are tender and the chicken* is cooked through. Transfer the chicken to a cutting board and let rest for 5 min. before slicing against the grain. Set the beets and plums aside to cool slightly.
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Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and set aside to cool slightly.
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Make the salad
Separate the lettuce leaves; tear the leaves. In a large bowl, combine the vinegar, mustard, remaining shallot, 5 tbsp olive oil and S&P. Add the lettuce, beets and plums, baby greens and bulgur; toss well.
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Plate your dish
Divide the salad between your plates. Top with the chicken. Bon appétit!

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