Yogurt-Marinated Shish Taouk Chicken
over Loaded 'Fattoush' Salad
Cooking time
20 minutes
Servings
2/4
Calories
380 /serving
Yogurt and warm, peppery spices work their magic as a marinade for the tenderest-ever shish taouk. The chicken is served dripping with juices over a keto-minded fattoush, with crisp lettuce, cherry tomatoes and butternut squash under a sprinkling of sumac.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Head of lettuce
- 14g Mint
- 200g Diced butternut squash
- 140g Cherry tomatoes
- 5g Sumac
- 30ml Apple cider vinegar
- 100g Greek yogurt
- 7g White Pepper & Pimenta spices (white pepper, allspice, garlic, nutmeg, cinnamon)
Contains: Milk • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
14 g
Saturated Fat
4 g
Sodium
200 mg
Total Carb
23 g
Sugars
10 g
Protein
42 g
Fibre
6 g
Preparation
Roast the squash
- Preheat the oven to 450°F.
- On a lined sheet pan, toss the squash with a drizzle of oil and S&P.
- Roast, stirring halfway, 12 to 16 min., until browned and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with ½ the spices and S&P.
- In a large bowl, combine ⅓ of the yogurt, ⅓ of the vinegar and the remaining spices. Add the chicken; toss well.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, adding 2 to 3 tbsp water halfway, 6 to 8 min. per side, until cooked through.
Mise en place
- Meanwhile, pick the mint leaves off the stems; tear the leaves.
- Separate the lettuce leaves; tear the leaves.
- Halve the tomatoes.
Make the salad
- In a second large bowl, combine the remaining yogurt and vinegar, ½ the sumac and S&P.
- Add the squash, tomatoes, lettuce and ½ the mint; toss well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken (slice beforehand if desired).
- Garnish with the remaining mint and sumac. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
