Keto: Sumac-Spiced Chicken
Minty Carrot-Brussels Salad & Tahini Yogurt
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
Find a reason to season! Our Lovely Levant spice blend is just begging for a chance to shine in the summertime, and to show off those notes of tart red sumac, sesame seeds, lemon zest and loads of dried herbs. Sprinkle it generously on chicken breasts before searing them. Serve the meat in slices atop a salad of shaved Brussels sprouts, carrot matchsticks and mint leaves, floating on a tangy tahini and yogurt sauce.
We will send you:
- 2 Chicken breasts
- 200g Matchstick carrots
- 200g Shaved Brussels sprouts
- 1 Bunch of mint
- 30ml Apple cider vinegar
- 15ml Tahini
- 100g Greek yogurt
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
4 g
Sodium
590 mg
Total Carb
26 g
Sugars
9 g
Protein
49 g
Fibre
8 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a medium 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.
Mise en place
Meanwhile, pick the mint leaves off the stems; finely chop ½ and roughly chop the remaining ½.
Make the salad
In a large bowl, combine all but a tsp of the vinegar, 2 tsp of the tahini and 2 tbsp oil (double all for 4 portions). Add the carrots, Brussels sprouts, roughly chopped mint, remaining spices and S&P; toss well.
Make the tahini yogurt
In a small bowl, combine the yogurt, remaining vinegar and tahini, the finely chopped mint and S&P.
Plate your dish
Divide a spoonful of the tahini yogurt between your plates and spread out in a circular motion. Top with the salad and chicken. Serve the remaining tahini yogurt on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
