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Carb Smart Tahini-Drizzled Chicken

Carb Smart Tahini-Drizzled Chicken

with Broccoli Spinach Salad

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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.

Tags:Carb Smart (50g or less)
Allergens:Soy/SojaWheat/BléSesame/SésameEgg/OeufMustard/MoutardeTree Nuts / NoixTree Nut/Noix

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

227 g

Broccoli, florets

1.5 tsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Tahini

(ContainsSesame/Sésame)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

2 unit

Garlic, cloves

113 g

Baby Spinach

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

28 g

Sunflower Seeds

(ContainsTree Nuts / Noix, Tree Nut/Noix)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Whisk
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.)

2

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.

3

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.**

4

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.

5

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.

6

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.