Sumac chicken breasts - Extra large standard

Sumac Chicken Breasts

with Cauliflower Tabbouleh & Roasted Pepper Dressing

690 cals

20 mins

Pre-chopped
Member favourite
No added dairy

Description

We’re sweet (and sour) on sumac. The dried red berries deliver distinctively tart notes to this dish of juicy seared chicken breasts, in a superb seasoning 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.

Contains:

Sesame, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 120g Baby greens (baby spinach or kale)

  • 200g Cauliflower ‘rice’ (chopped cauliflower)

  • 1 Tomato

  • 80g Bulgur

  • 30ml Red wine vinegar

  • 15ml Ajvar (roasted red pepper spread)

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

Nutrition

Total fat

39g

Saturated Fat

5g

Sodium

590mg

Total carbs

42g

Sugar

5g

Protein

48g

Fibres

9g

Recipe Instructions

Sumac Chicken Breasts - Step #1 Cook the chicken
Step 1: Cook the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large 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.
Sumac Chicken Breasts - Step #2 Sauté the cauliflower rice
Step 2: Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice, ½ the remaining spices and S&P. Sauté, 8 to 10 min., until softened. Transfer to a plate and set aside to cool slightly.
Sumac Chicken Breasts - Step #3 Cook the bulgur
Step 3: 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.
Sumac Chicken Breasts - Step #4 Make the dressing
Step 4: Make the dressing
Meanwhile, in a medium bowl, combine the vinegar, ajvar, 4 tbsp oil (double for 4 portions), the remaining spices and S&P.
Sumac Chicken Breasts - Step #5 Make the tabbouleh
Step 5: Make the tabbouleh
Roughly chop the spinach. Medium-dice the tomato. To the pot of bulgur, add the cauliflower rice, tomato, spinach, ⅔ of the dressing and S&P; toss well.
Sumac Chicken Breasts - Step #6 Plate your dish
Step 6: Plate your dish
Divide the chicken and tabbouleh between your plates. Drizzle the chicken with the remaining dressing. Bon appétit!