Carb Smart Tahini-Drizzled Chicken
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Carb Smart Tahini-Drizzled Chicken

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.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

227 g

Broccoli, florets

1.5 tsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp


(Contains Sesame)

2 tbsp


(Contains Egg, Mustard)

2 unit

Garlic, cloves

113 g

Baby Spinach

1 tbsp

Sesame Seeds

(Contains Sesame)

28 g

Sunflower Seeds

1 unit


Not included in your delivery

3.5 tbsp


0.13 tsp


0.13 tsp


¼ tsp



Nutrition Values

Calories750 kcal
Fat54 g
Saturated Fat7 g
Carbohydrate23 g
Sugar3 g
Dietary Fiber9 g
Protein45 g
Cholesterol135 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Small Bowl
Large Bowl



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.)

Toast sunflower seeds

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.

Cook chicken

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.**

Cook broccoli

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.

Mix tahini dressing

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.

Finish and serve

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.