Carb-Wise: Seared Chicken Breasts over Multicoloured Nantes Carrot Salad
Honey-Za’atar Vinaigrette with Spiced Nuts & Seeds
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
The ultimate chicken and salad pairing is right this way. Set down chicken breasts to sizzle in one of the world’s most enchanting seasoning mixes. Our version of za’atar, with sesame seeds, lemon peel and earthy herbs, instantly creates a Middle Eastern moment. Make a lemony and honey-sweet salad from curly leaf lettuce and shavings of multicoloured Nantes carrots, and top it with a mélange of nuts and seeds toasted until fully fragrant.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Lemon
- 1 Garlic clove
- 200g Multicoloured Nantes carrots
- 1 Scallion
- 1 Head of curly leaf lettuce
- 25g Nuts & Seeds salad topper
- 7g Honey
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Cashews, Sesame, Soy, Sulphites
You will need:
Large pan
Zester
Peeler
Oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
43 g
Saturated Fat
6 g
Sodium
670 mg
Total Carb
22 g
Sugars
12 g
Protein
44 g
Fibre
5 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ½ the za’atar and S&P. In a grill pan (or 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 thinly slicing against the grain.
Mise en place
Meanwhile, zest and juice the lemon. Roughly chop the lettuce. Peel the carrots; still using your peeler, thinly slice into ribbons (or thinly slice into rounds). Thinly slice the scallion crosswise. Mince the garlic.
Toast the salad topper
In a large pan, heat a drizzle of oil on medium. Add the salad topper and toast, stirring frequently, 2 to 3 min., until golden brown (be careful, the pepitas may pop as they toast). Transfer to a paper towel-lined plate; season with a pinch of the remaining za’atar.
Make the salad
In a large bowl, combine the lemon juice and zest, garlic, honey, 4 tbsp oil (double for 4 portions), the remaining za’atar and S&P. Add the lettuce, carrots, salad topper and ½ the scallion; toss well.
Plate your dish
Divide the salad between your bowls. Top with the chicken. Garnish with the remaining scallion. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
