Sumac Chicken Breasts
with Cauliflower Tabbouleh & Roasted Pepper Dressing
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
We’re sweet (and sour) on sumac. The dried red berries deliver distinctively tart notes to this dish of juicy seared chicken breasts, in a superb seasoning with herbs and lemon zest. You’ll serve them beside a non-traditional tabbouleh salad. It’s bulked up with bulgur and sautéed cauliflower ‘rice’ that also provides a serving of veg. Leave the rest of the job to tomato and baby greens—plus a fabulous roasted red pepper dressing.
We will send you:
- 2 Chicken breasts
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Tomato
- 80g Bulgur
- 30ml Red wine vinegar
- 15ml Roasted red pepper spread
- 12g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Sesame, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
5 g
Sodium
780 mg
Total Carb
42 g
Sugars
5 g
Protein
48 g
Fibre
9 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large 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.
Sauté the cauliflower rice
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice, ½ the remaining spices and S&P. Sauté, 8 to 10 min., until softened. Transfer to a plate and set aside to cool slightly.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) 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.
Make the dressing
In a medium bowl, combine the vinegar, roasted red pepper spread, 4 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the tabbouleh
Roughly chop the baby greens. Medium-dice the tomato. To the pot of bulgur, add the cauliflower rice, tomato, baby greens, ⅔ of the dressing and S&P; toss well.
Plate your dish
Divide the chicken and tabbouleh between your plates. Drizzle the chicken with the remaining dressing. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
