![Low carb, ready in 15 min! Low carb, ready in 15 min!](https://cdn.makegoodfood.ca/images/icons-options/clean15_en.png)
![20 minutes 20 minutes](https://cdn.makegoodfood.ca/images/icons-options/20-min.png)
Za’atar Chicken Breasts with Roasted Veggies
Lemon-Mint Yogurt Sauce & Almonds
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Za’atar Chicken Breasts with Roasted Veggies
Lemon-Mint Yogurt Sauce & Almonds
This recipe has got it all. It’s got flavour for miles, thanks to our Za’atar Zone blend that channels Middle Eastern magic with a mix of sesame, sumac and herbs. It’s got tenderness from seared chicken breasts along with roasted carrots and string beans. It’s got creaminess, from a base layer of yogurt sauce, infused with mint, lemon and garlic. It’s even got crunch, from a shower of sliced almonds. (What it doesn’t got is the carbs!)
We will send you:
- 2 Chicken breasts
- 300g Carrots (orange or multicoloured)
- 15ml Minced garlic
- 200g String beans
- 1 Bunch of mint
- 1 Lemon
- 25g Sliced almonds
- 100g Greek yogurt
- 7g Za’atar Zone spices (thyme, sesame seeds, sumac, oregano, fennel seeds, star anise, cinnamon, coriander, cumin)
Contains: Almonds, Milk, Sesame
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
3 g
Sodium
210 mg
Total Carb
31 g
Sugars
12 g
Protein
50 g
Fibre
9 g
Preparation
![a picture](https://cdn.makegoodfood.ca/uploads/images/e8da05e1caf53d1b8a2f9f93f381da6d/steps/vXXyLKxwn9QgTiw74s9pBwviQNqhyZpZylvC8Iti1667492939_s.jpg)
Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). Remove the stem ends of the string beans. On a lined sheet pan, toss the carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, 10 to 12 min., until partially cooked. Remove from the oven and add the string beans, a drizzle of oil and S&P; toss well. Roast, 5 to 6 min., until tender.
![a picture](https://cdn.makegoodfood.ca/uploads/images/e8da05e1caf53d1b8a2f9f93f381da6d/steps/ijIs8FJtkwUVrDgJSpMMMmnNyS7lHKmdx7TNkN1N1667492972_s.jpg)
Mise en place
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Juice the lemon.
![a picture](https://cdn.makegoodfood.ca/uploads/images/e8da05e1caf53d1b8a2f9f93f381da6d/steps/5ElBlxku2LPgcoa74HpNtnvESRKJIlhXCtP7Kmtn1667493019_s.jpg)
Cook the chicken
In a medium pan, heat a drizzle of oil on medium. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. In the final 2 min., top with ½ the garlic. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
![a picture](https://cdn.makegoodfood.ca/uploads/images/e8da05e1caf53d1b8a2f9f93f381da6d/steps/lVFo3yA1W4BsvbYG4q1VLb9iuvSQ29XppFCRXojb1667493059_s.jpg)
Make the yogurt sauce
Meanwhile, in a small bowl, combine the yogurt, lemon juice (start with ½), the remaining garlic, ¾ of the mint and a pinch of salt.
![a picture](https://cdn.makegoodfood.ca/uploads/images/e8da05e1caf53d1b8a2f9f93f381da6d/steps/NRJrfNgOfxqIEVU2yXT1mTOPCAOj8yzfHo0KY8Md1667493095_s.jpg)
Plate your dish
Divide the yogurt sauce between your plates and spread out in a circular motion. Top with the vegetables and chicken. Garnish with the almonds and remaining mint. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
![Lets get cooking - Cuisinons ensemble](https://cdn.makegoodfood.ca/images/lets_get_cooking_image.png)
Let's get cooking
Discover a new way to cook with Goodfood: original recipes and the freshest ingredients delivered to your door every week.
Get started for just $4.99