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Fresh pre-cut ingredients
20 minutes

Sumac Chicken Breasts

with Cauliflower Tabbouleh & Roasted Pepper Dressing

Cooking time

20 minutes

Servings

2/4

Calories

880 /serving

We’re sweet (and sour) on sumac. The dried red berries deliver distinctively tart notes to this dish of juicy seared chicken breasts, also seasoned with herbs and lemon zest. You’ll serve them beside a non-traditional tabbouleh salad. It’s bulked up with bulgur and sautéed cauliflower ‘rice’ that also provides a serving of veg. Leave the rest of the job to tomato and baby greens—plus a fabulous roasted red pepper dressing.

We will send you:

  • 2 Chicken breasts
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 1 Tomato
  • 78g Bulgur
  • 30ml Red wine vinegar
  • 15ml Roasted red pepper spread
  • 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)

Contains: Sesame, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
60 g
Saturated Fat
9 g
Sodium
770 mg
Total Carb
41 g
Sugars
5 g
Protein
47 g
Fibre
8 g
Preparation
a picture
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and keep warm.
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Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice½ the remaining spices and S&P. Sauté, 8 to 10 min., until softened. Transfer to a plate and set aside to cool slightly.
a picture
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) 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 keep warm.
a picture
Make the dressing
In a medium bowl, combine the vinegar, roasted red pepper spread, 4 tbsp oil (double for 4 portions), the remaining spices and S&P.
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Make the tabbouleh
Roughly chop the baby greens. Medium-dice the tomato. To the pot of bulgur, add the cauliflower rice, tomato, baby greens, ⅔ of the dressing and S&P; toss well.
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Plate your dish
Divide the chicken (slice beforehand if desired) and tabbouleh between your plates. Drizzle the chicken with the remaining dressing. Bon appétit!

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