Cumin Chicken and Grilled Carrots
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Cumin Chicken and Grilled Carrots

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.

Allergens:
Milk
Sesame

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
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)2887 kJ
Calories690 kcal
Fat41 g
Saturated Fat7 g
Carbohydrate29 g
Sugar10 g
Dietary Fiber8 g
Protein52 g
Cholesterol130 mg
Sodium550 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

Large Bowl
Paper Towel
Measuring Spoons
Baking Sheet
Peeler
Whisk
Medium Bowl
Zester

Instructions

PREP CHICKEN
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.

PREP CARROTS
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.

MAKE DRESSING
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.

GRILL CHICKEN
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.**

GRILL CARROTS
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.

FINISH AND SERVE
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.