Carb-Wise: Za’atar-Spiced Chicken Breasts
with Carrot-Cucumber Salad & Almond Crunch
Cooking time
15 minutes
Servings
2/4
Calories
400 /serving
Zap it with za’atar! This classic Middle Eastern blend of herbs and aromatics immediately takes any meal into tasty territory. Our Za’atar Zone mix, which includes sesame, thyme, sumac and star anise, is no exception. It’s a natural fit for golden-seared chicken breasts, and an extra pinch does wonders to spice up sour cream on the side. Ribbons of carrots and cukes stung with vinegar make a refreshing salad, while sliced almonds crunchify the finish.
We will send you:
- 2 Chicken breasts
- 200g Carrots (orange or multicoloured)
- 3 Cucumbers
- 30ml Red wine vinegar
- 25g Sliced almonds
- 43ml Sour cream
- 7g Honey
- 7g Za’atar Zone spices (thyme, sesame seeds, sumac, oregano, fennel seeds, star anise, cinnamon, coriander, cumin)
Contains: Almonds, Milk, Sesame, Sulphites
You will need:
Peeler
Oil
Salt & pepper (S&P)
Grill pan (or large pan)
Total Fat
16 g
Saturated Fat
4 g
Sodium
170 mg
Total Carb
23 g
Sugars
11 g
Protein
44 g
Fibre
6 g
Preparation
Mise en place
Peel the carrots and cucumbers; still using your peeler, thinly slice into ribbons.
Cook the chicken
Pat the chicken dry with paper towel; season with ⅔ of the spices and S&P. In a grill pan (or 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.
Make the salad
Meanwhile, in a medium bowl, combine the carrots, cucumbers, vinegar, ½ the honey and S&P.
Make the spiced sour cream
In a small bowl, combine the sour cream, and remaining spices and honey.
Plate your dish
Spread the spiced sour cream out along the side of your plates. Top with the chicken and salad. Garnish with the almonds. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
