Protein Swap | Middle Eastern Chicken
with Walnut-Date Relish over Cauliflower Tabbouleh
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
Some of our favourite Middle Eastern elements make an appearance on these paleo plates. Sticky date and toasted walnuts are chopped into a lemony relish, creating a textured topper for the seared chicken. Carb-smart tabbouleh salad features riced cauliflower and kale.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- ½ Bunch of kale
- 14g Parsley
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lemon
- 1 Medjool date
- 50g Sliced red onions
- 25g Chopped walnuts
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, sumac)
Contains: Mustard • Walnuts
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
37 g
Saturated Fat
5 g
Sodium
960 mg
Total Carb
41 g
Sugars
22 g
Protein
43 g
Fibre
9 g
Preparation
Cook the chicken
- Pat the chicken dry; 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.
Toast the walnuts
- Meanwhile, heat a second large, dry pan on medium.
- Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a bowl and reserve the pan.
Start the tabbouleh
- Remove the kale leaves from the stems; thinly slice the leaves.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the cauliflower rice and ½ the onions. Sauté, 6 to 8 min., until softened; season with ½ the remaining spices and S&P.
- Add the kale and sauté, 2 to 3 min., until wilted.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, juice the lemon.
- Pit and roughly chop the date.
- Roughly chop the parsley leaves and stems.
Make the walnut-date relish
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the remaining onions and sauté, 1 to 2 min., until fragrant.
- Transfer to a medium bowl and add the walnuts, dates, ½ the lemon juice, ½ the parsley, 2 tbsp oil (double for 4 portions), the remaining spices and S&P; stir well.
Finish the tabbouleh & serve
- To the bowl of tabbouleh, add the remaining lemon juice and parsley; stir well.
- Divide the tabbouleh between your plates.
- Top with the chicken (slice beforehand if desired).
- Spoon the walnut-date relish over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
