Paleo: Sumac Chicken Breasts with Marinated Onions
Roasted Carrots & Sesame-Tahini Drizzle
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
There’s something about crisp fall nights that just makes us want to laze around over a light-minded, full-bodied meal. These super juicy, pan-seared chicken breasts certainly do the trick. You’ll season them with savoury-sour sumac and serve them with soft baby greens, adding roasted carrots for colour and bite. Drizzle on that sweet, nutty sauce—made from tahini, honey and sesame seeds—and throw in some punchy marinated onions for brightness.
We will send you:
- 2 Chicken breasts
- 400g Nantes carrots
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of parsley
- 50g Sliced red onions
- 30ml White wine vinegar
- 14g Honey
- 15ml Tahini
- 3g Black & white sesame seeds
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame, Sulphites
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Strainer
Total Fat
24 g
Saturated Fat
4 g
Sodium
650 mg
Total Carb
35 g
Sugars
18 g
Protein
44 g
Fibre
7 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Quarter the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender. Drizzle with ½ the honey.
Make the marinated onions
Meanwhile, in a medium pan, bring 1 cup water (double for 4 portions) to a boil. Add the onions and sauté, 1 to 2 min., until softened. Drain and transfer to a small bowl. Add ⅓ of the vinegar and S&P. Set aside to marinate. Wipe out and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices 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 for 5 min. before slicing against the grain.
Make the sesame-tahini drizzle
Meanwhile, in a second small bowl, combine 1 ½ tbsp water, 1 tbsp oil (double both for 4 portions), the tahini, remaining honey, ½ the sesame seeds, up to ½ the remaining vinegar and S&P. If the sauce seems too thick, add water, 1 tsp at a time, until you achieve your desired consistency.
Finish & serve
Drain the marinated onions. Roughly chop the parsley leaves and stems. In a large bowl, make the salad by combining the baby greens, remaining vinegar, a drizzle of oil and S&P. Divide the salad between your plates. Top with the carrots and chicken. Garnish with the marinated onions, parsley and remaining sesame seeds. Top with a spoonful of the sesame-tahini drizzle. Serve the remaining sesame-tahini drizzle on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
