topBanner
Tahini Drizzled Chicken

Tahini Drizzled Chicken

with Broccoli Rice

Read more

This ain't no ordinary rice bowl! Grate grate grate 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 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

227 g

Broccoli, florets

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Tahini

(ContainsSesame/Sésame)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

6 g

Garlic

56 g

Kale, chopped

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

28 g

Sunflower Seeds

(ContainsTree Nuts, Tree Nut/Noix)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate17 g
Sugar3 g
Dietary Fiber6 g
Protein47 g
Cholesterol135 mg
Sodium950 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Plastic Wrap
Rolling Pin
Box Grater
Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Grate the broccoli florets. Peel, then mince the garlic. Pat the chicken dry with paper towels, then season with salt and pepper. Sprinkle chicken all over with the sesame seeds. Cover each breast with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each breast until 1/2-inch thick. (NOTE: This will help the sesame seeds adhere to the chicken.)

2

Heat a large non-stick pan over medium heat. When hot, add the 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 to a plate.

3

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 8-10 min.**

4

While chicken cooks, heat the same pan over medium. When hot, add 1 1/2 tbsp oil (dbl for 4 ppl), then the kale and grated broccoli. Cook, stirring often until, the kale has wilted slightly, 3-4 min. Add the garlic and season with salt and pepper. Cook, stirring often, until fragrant 1-2 min.

5

Whisk together, mayo, tahini, soy sauce and 1 tbsp warm water (dbl for 4 ppl) in a large bowl.

6

Slice the chicken. Divide the broccoli rice between bowls. Top with the chicken. Drizzle with the dressing. Sprinkle the sunflower seeds over top.