Spiced Chicken Breasts
with Pistachio-Cherry Jewelled Bulgur & Sumac Cukes
Cooking time
25 minutes
Servings
4
Calories
660 /serving
Cherries, pistachios and sumac, oh my! This toned and textured supper is built on a creamy base of labneh and fluffy bulgur festooned with an array of nibbly fruits, veggies and nuts. On top of that, you’ll lay down juicy slices of tender seared chicken breasts and a zippy zappy cubed cucumber salad sprinkled with distinctively sweet-sour sumac. Prepare for lip-puckering pleasure from start to finish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 400g Nantes carrots
- 3 Cucumbers
- 30ml White balsamic vinegar
- 160g Bulgur
- 25g Chopped pistachios
- 25g Dried cherries
- 120ml Labneh
- 10g Sumac
- 20g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)
Contains: Milk, Mustard, Pistachios, Sulphites, Wheat
You will need:
Medium pot
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
6 g
Sodium
820 mg
Total Carb
61 g
Sugars
17 g
Protein
49 g
Fibre
9 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with the spices and S&P. In a grill pan (or large pan), heat a drizzle of oil on medium. 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.
Cook the bulgur
Meanwhile, small-dice the carrots. In a medium pot, heat a generous drizzle of oil on medium-high. Add the carrots and sauté, 2 to 3 min., until beginning to soften; season with S&P. Add the bulgur, 1 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, medium-dice the cucumbers. Roughly chop the pistachios and cherries. In a medium bowl, make the salad by combining the cucumbers, ½ the vinegar, 3 tbsp oil, the sumac and S&P.
Dress the bulgur
To the pot of bulgur, add the cherries, pistachios, remaining vinegar, a drizzle of oil and S&P; stir well.
Plate your dish
Divide the labneh between your plates and spread out in a circular motion. Top with the bulgur, chicken and salad. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
