Dukkah-Spiced Chicken Breasts
Tahini-Labneh Brown Butter & Roasted Veggies
Cooking time
20 minutes
Servings
2/4
Calories
570 /serving
Duck, duck, goose! Dukkah, dukkah, chicken! With enticing spices and Middle Eastern-minded brown butter, this bird is the word. Smooth, rich and protein-packed, it’s keto at its most inspired. Cubes of roasted butternut squash and crinkled Brussels sprouts get in on the game.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Diced butternut squash
- 200g Brussels sprouts
- 15ml Tahini
- 30ml Labneh
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander seeds, cumin, salt, black pepper, mint)
Contains: Milk • Sesame
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 or 4 tbsp Butter
Total Fat
30 g
Saturated Fat
12 g
Sodium
330 mg
Total Carb
28 g
Sugars
8 g
Protein
49 g
Fibre
7 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- On a lined sheet pan, toss the Brussels sprouts and squash with a drizzle of oil, ½ the dukkah and S&P.
- Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Make the brown butter
- Meanwhile, in a medium pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown.
- Transfer to a medium bowl. Wipe out and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with the remaining dukkah 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 before slicing.
Make the tahini-labneh brown butter
- Meanwhile, to the bowl of brown butter, add the labneh, tahini and S&P; stir well.
Plate your dish
- Divide the tahini-labneh brown butter between your plates and spread out in a circular motion.
- Top with the vegetables and chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
