Roasted Lemon Chicken
with Fall Veggies & Creamy Tahini Dressing
Cooking time
30 minutes
Servings
2/4
Calories
690 /serving
Lemon in all the right places! And you’ll roast it in slices, so that it caramelizes nicely alongside chicken, Brussels sprouts and radishes. And you’ll squeeze some into a dressing made with tahini and caramelized onions, for super slow-carb plates.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 100g Radishes
- 1 Head of curly leaf lettuce
- 1 Lemon
- 300g Brussels sprouts
- 30ml Tahini
- 15g Minced roasted garlic
- 25g Caramelized onions
- 30ml Apple cider vinegar
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, canola oil, oregano, parsley, chives, Cayenne pepper)
Contains: Sesame • Sulphites
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
42 g
Saturated Fat
6 g
Sodium
850 mg
Total Carb
35 g
Sugars
9 g
Protein
50 g
Fibre
13 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Thinly slice ¾ of the lemon crosswise, removing any seeds; juice the remaining ¼.
- In a medium bowl, rub the chicken with the garlic, lemon slices, ½ the spices, a drizzle of oil and S&P.
- Arrange the chicken and lemon slices on a lined sheet pan and roast, 10 to 15 min., until partially cooked.
Mise en place
- Meanwhile, halve the Brussels sprouts lengthwise (quarter if large).
- Quarter the radishes.
Roast the vegetables & finish the chicken
- In a second medium bowl, combine the Brussels sprouts, radishes, a drizzle of oil, the remaining spices and S&P.
- When the chicken is partially cooked, flip and add the vegetables.
- Roast, stirring halfway, 12 to 14 min., until the chicken* is cooked through and the vegetables are tender.
Make the dressing & salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- In a small bowl, whisk the lemon juice, vinegar, tahini, onions, 3 tbsp oil (double for 4 portions) and S&P.
- In a large bowl, combine the lettuce and ½ the dressing.
Plate your dish
- Divide the salad between your plates.
- Top with the vegetables and chicken (slice beforehand if desired).
- Garnish with the lemon slices.
- Serve the remaining dressing on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
