Cumin Chicken and Grilled Carrots
with Tahini Dressing and Mint
Grilling carrots brings out a smoky sweetness you'll fall in love with! After a drizzle of yogurt-tahini dressing and a sprinkle of mint, they make the perfect side for our juicy cumin-turmeric chicken.
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
340 g
Carrot
1.5 tsp
Cumin-Turmeric Spice Blend
7 g
Mint
1 tsp
Middle Eastern Seasoning
1 unit
Lemon
100 g
Greek Yogurt
(Contains Milk)
2 tbsp
Tahini
(Contains Sesame)
28 g
Sunflower Seeds
56 g
Baby Arugula
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 450°F over medium-high heat. Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving ½-inch intact on the other side. Open up chicken like a book and season with salt and pepper. Toss together chicken, cumin-turmeric blend and 1 tbsp oil (dbl for 4ppl) in a large bowl. Set aside.
Peel, then cut the carrots in quarters lengthwise. Toss the carrots with 1 tbsp oil (dbl for 4ppl) and middle eastern seasoning on a baking sheet. Season with salt and pepper.
Zest, then juice half the lemon. Cut the remaining lemon into wedges. Whisk together the lemon zest, lemon juice, tahini, 2 tbsp warm water (dbl for 4ppl) and yogurt in a medium bowl. Season with salt and pepper. Set aside.
Add the chicken to one side of the grill. Reduce heat to medium, close lid and grill until chicken is cooked through, flipping once, 4-5 min per side.**
While the chicken cooks, add carrots directly to the other side of the grill and cook,turning once, until grill marks form and tender crisp, 4-5 min per side.
Slice the chicken. Divide the arugula between plates and drizzle over 1 tsp oil (dbl for 4 ppl). Season with salt and pepper Top with carrots and chicken. Dollop over the dressing. Tear over the mint and sprinkle over the sunflower seeds. Squeeze over a lemon wedge if desired.