Za’atar-Spiced Chicken Breasts with Tahini Sauce
Garlic-Roasted Beets & Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
510 /serving
The earthy tones of the legendary za’atar spice blend—think sesame, herbs and lemon—ground this dish. Get further into a Middle Eastern mode with a touch of tahini. The rich sesame paste swirls around with apple cider vinegar, garlic and plentiful parsley to make a lip-smacking, herb-speckled sauce. Serve it over seared-to-tender chicken breasts, which you’ll plate with golden-roasted Brussels sprouts and diced beets hot from the oven.
We will send you:
- 2 Chicken breasts (high-protein serving)
- 225g Brussels sprouts
- 15ml Minced garlic
- 1 Bunch of parsley
- 200g Diced beets
- 15ml Apple cider vinegar
- 30ml Tahini
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savoury, lemon peel, marjoram, kosher salt)
Contains: Sesame, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
4 g
Sodium
680 mg
Total Carb
27 g
Sugars
11 g
Protein
52 g
Fibre
8 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Quarter the Brussels sprouts. On a lined sheet pan, toss the Brussels sprouts and beets with a drizzle of oil, ½ the garlic, ½ the za’atar and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
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 the remaining za’atar and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through.
Make the sauce
Meanwhile, roughly chop the parsley leaves and stems. In a medium bowl, combine the tahini, vinegar, remaining garlic, ½ the parsley, 2 tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the vegetables and chicken (slice beforehand if desired) between your plates. Top the chicken with the sauce. Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
