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Paleo sumac chicken breastswith marinated onions - Extra large standard

Paleo: Sumac Chicken Breasts with Marinated Onions

Roasted Carrots & Sesame-Tahini Drizzle

520 cals

25 mins

Description

There’s something about crisp fall nights that just makes us want to laze around over a light-minded, full-bodied meal. These super juicy, pan-seared chicken breasts certainly do the trick. You’ll season them with savoury-sour sumac and serve them with soft baby greens, adding roasted carrots for colour and bite. Drizzle on that sweet, nutty sauce—made from tahini, honey and sesame seeds—and throw in some punchy marinated onions for brightness.

Contains:

Sesame, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 400g Nantes carrots

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 1 Bunch of parsley

  • 50g Sliced red onions

  • 30ml White wine vinegar

  • 14g Honey

  • 15ml Tahini

  • 3g Black & white sesame seeds

  • 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)

Nutrition

Total fat

24g

Saturated Fat

4g

Sodium

650mg

Total carbs

35g

Sugar

18g

Protein

44g

Fibres

7g

Recipe Instructions

Paleo: Sumac Chicken Breasts with Marinated Onions - Step #1 Roast the carrots
Step 1: Roast the carrots
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender. Drizzle with ½ the honey.
Paleo: Sumac Chicken Breasts with Marinated Onions - Step #2 Make the marinated onions
Step 2: Make the marinated onions
Meanwhile, in a medium pan, bring 1 cup water (double for 4 portions) to a boil. Add the onions and sauté, 1 to 2 min., until softened. Drain and transfer to a small bowl. Add ⅓ of the vinegar and S&P. Set aside to marinate. Wipe out and reserve the pan.
Paleo: Sumac Chicken Breasts with Marinated Onions - Step #3 Cook the chicken
Step 3: Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Paleo: Sumac Chicken Breasts with Marinated Onions - Step #4 Make the sesame-tahini drizzle
Step 4: Make the sesame-tahini drizzle
Meanwhile, in a second small bowl, combine 1 ½ tbsp water, 1 tbsp oil (double both for 4 portions), the tahini, remaining honey, ½ the sesame seeds, up to ½ the remaining vinegar and S&P. If the sauce seems too thick, add water, 1 tsp at a time, until you achieve your desired consistency.
Paleo: Sumac Chicken Breasts with Marinated Onions - Step #5 Finish & serve
Step 5: Finish & serve
Drain the marinated onions. Roughly chop the parsley leaves and stems. In a large bowl, make the salad by combining the baby greens, remaining vinegar, a drizzle of oil and S&P. Divide the salad between your plates. Top with the carrots and chicken. Garnish with the marinated onions, parsley and remaining sesame seeds. Top with a spoonful of the sesame-tahini drizzle. Serve the remaining sesame-tahini drizzle on the side. Bon appétit!
Paleo: Sumac Chicken Breasts with Marinated Onions - Step #6 Refer a friend through GoodFriends
Step 6: Refer a friend through GoodFriends
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