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Middle eastern chicken with date relish - Extra large standard

Paleo

Middle Eastern Chicken with Date Relish

over Cauliflower & Kale Tabbouleh

620 cals

20 mins

Pre-chopped
One-pot
Easy clean-up
Member favourite
No added dairy
No added gluten

Description

Some of our favourite Middle Eastern elements make an appearance on these paleo plates. A wonderfully sticky date and toasted walnuts are chopped into a lemony relish. A carb-smart take on tabbouleh salad uses riced cauliflower and kale along with the requisite parsley for a bright base.

Contains:

Mustard • Walnuts

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 300g Cauliflower ‘rice’ (chopped cauliflower)

  • 14g Parsley

  • 1 Medjool date

  • 1 Lemon

  • 50g Sliced red onions

  • ½ Bunch of lacinato kale

  • 25g Chopped walnuts

  • 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)

Nutrition

Total fat

35g

Saturated Fat

5g

Sodium

870mg

Total carbs

34g

Sugar

15g

Protein

48g

Fibres

9g

Recipe Instructions

Middle Eastern Chicken with Date Relish - Step #1 Cook the chicken
Step 1: Cook the chicken
  • Pat the chicken dry; 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.

  • Chicken thighs: 4 to 6 min. per side.
Middle Eastern Chicken with Date Relish - Step #2 Toast the walnuts
Step 2: Toast the walnuts
  • Meanwhile, heat a second large, dry pan on medium.
  • Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
  • Transfer to a bowl and reserve the pan.
Middle Eastern Chicken with Date Relish - Step #3 Start the tabbouleh
Step 3: Start the tabbouleh
  • Remove the kale leaves from the stems; thinly slice the leaves.
  • In the reserved pan, heat a drizzle of oil on medium-high.
  • Add the cauliflower rice and ½ the onions. Sauté, 6 to 8 min., until softened; season with ½ the remaining spices and S&P.
  • Add the kale and sauté, 2 to 3 min., until wilted.
  • Transfer to a bowl and reserve the pan.
Middle Eastern Chicken with Date Relish - Step #4 Mise en place
Step 4: Mise en place
  • Meanwhile, juice the lemon.
  • Pit and roughly chop the date.
  • Roughly chop the parsley leaves and stems.
Middle Eastern Chicken with Date Relish - Step #5 Make the walnut-date relish
Step 5: Make the walnut-date relish
  • In the reserved pan, heat a drizzle of oil on medium-high.
  • Add the remaining onions and sauté, 1 to 2 min., until fragrant.
  • Transfer to a medium bowl and add the walnuts, date, ½ the lemon juice, ½ the parsley, 2 tbsp oil (double for 4 portions), the remaining spices and S&P; stir well.
Middle Eastern Chicken with Date Relish - Step #6 Finish the tabbouleh & serve
Step 6: Finish the tabbouleh & serve
  • To the bowl of tabbouleh, add the remaining lemon juice and parsley; stir well.
  • Divide the tabbouleh between your plates.
  • Top with the chicken (slice beforehand if desired).
  • Spoon the walnut-date relish over the chicken. Bon appétit!