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Cumin Chicken and Grilled Carrots

Cumin Chicken and Grilled Carrots

with Tahini Dressing and Mint

Grill
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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.

Allergens:Milk/LaitSesame/SésameTree NutsTree 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

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

(ContainsMilk/Lait)

2 tbsp

Tahini

(ContainsSesame/Sésame)

28 g

Sunflower Seeds

(ContainsTree Nuts, Tree Nut/Noix)

56 g

Baby Arugula

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate29 g
Sugar10 g
Dietary Fiber8 g
Protein52 g
Cholesterol130 mg
Sodium550 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Paper Towel
Measuring Spoons
Baking Sheet
Peeler
Whisk
Medium Bowl
Zester
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.**

5

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.

6

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.