Carb Smart Tahini-Drizzled Chicken
with Broccoli Spinach Salad
This ain't no ordinary rice bowl! Chop, chop, chop is all you need to do for rice made from broccoli, topped with juicy pan-seared chicken and tahini drizzle. You won't regret trying something new!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
227 g
Broccoli, florets
1.5 tsp
Soy Sauce
(Contains Soy, Wheat)
1 tbsp
Tahini
(Contains Sesame)
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
2 unit
Garlic, cloves
113 g
Baby Spinach
1 tbsp
Sesame Seeds
(Contains Sesame)
28 g
Sunflower Seeds
1 unit
Lemon
Not included in your delivery
3.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop broccoli. (TIP: If you have a food processor, pulse florets 3-4 times until finely chopped). Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle chicken all over with sesame seeds. Cover chicken with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. (NOTE: This will help sesame seeds adhere to chicken.)
Heat a large non-stick pan over medium heat. When hot, add sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer sunflower seeds to a plate.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to an unlined baking sheet. Bake in the middle of the oven until cooked through, 6-8 min.**
While chicken bakes, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli. Cook, stirring often, until broccoli is tender-crisp, 3-4 min. Add garlic and 1/4 tsp lemon zest. Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
Whisk together mayo, half the tahini (use all for 4 ppl), soy sauce, 2 tsp lemon juice, 1/4 tsp sugar and 1 tbsp warm water (dbl all for 4 ppl) in a small bowl.
Slice chicken. Whisk together 1/2 tbsp lemon juice and 2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add broccoli and spinach, then toss to combine. Divide salad between plates. Top with chicken. Drizzle tahini dressing over everything. Sprinkle sunflower seeds over top.
