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Clean15

Teriyaki Chicken with Roasted Sesame Carrots

Yuzu Daikon & Edamame Salad

Cooking time

25 minutes

Servings

2/4

Calories

600 /serving

This chicken platter hits all the sweet-sour-salty notes on the flavour charts. Coat the chicken in a thick teriyaki sauce that's both tangy and gooey. Counterbalance this with a delicate Asian-inspired side salad of sliced radish rounds, crunchy julienned daikon and pan-seared edamame. Yuzu (a winter citrus sauce that offers a bitter edge and hybrid combination of grapefruit, lemon and mandarin) complements the chicken, while a snowfall of sesame seeds covers the roasted carrots and tangle of veg.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 300g Carrots
  • 60g Radishes
  • 1 Scallion
  • 100g Julienned daikon
  • 100g Edamame
  • 6g Black & white sesame seeds
  • 30ml Teriyaki sauce
  • 15ml Yuzu
  • 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Soy, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
30 g
Saturated Fat
4 g
Sodium
1460 mg
Total Carbs
33 g
Sugars
14 g
Protein
51 g
Fibres
8 g
Preparation
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Roast the carrots
Preheat the oven to 450°F. Halve the carrots lengthwise. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 15 to 18 minutes, until tender when pierced with a fork.
a picture
Sauté the edamame
While the carrots roast, in a large pan, heat a drizzle of oil on medium-high. Add the edamame and sauté, 1 to 2 minutes, stirring frequently, until lightly browned. Remove from the pan and transfer to a bowl. Reserve the pan.
a picture
Cook the chicken
While the carrots continue to roast, 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 pepper. Add the chicken breasts* to the pan and cook, partially covered, 5 to 7 minutes per side (1 to 2 minutes per side for chicken fillets), until partially cooked. Add the teriyaki sauce and 1 tbsp water (double for 4 portions); spoon the liquid over the chicken, 2 to 3 minutes, until cooked through and thoroughly glazed. Transfer to a plate and set aside in a warm spot.
a picture
Make the salad
While the chicken cooks, thinly slice the radishes into rounds. Cut off and discard the root end of the scallion; thinly slice. In a large bowl, combine the yuzu and 2 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P to taste. Add the radishes, daikon, edamame, ⅓ of the sesame seeds and up to ⅔ of the scallion (to taste); toss well.
a picture
Plate your dish
Divide the salad, roasted carrots and glazed chicken (slice beforehand if desired) between your plates. Top the carrots with the remaining sesame seeds. Garnish with as much remaining scallion as you’d like. Bon appétit!

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