Tahini Drizzled Chicken
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Tahini Drizzled Chicken

Tahini Drizzled Chicken

with Broccoli Rice

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
Allergens:
Soy
Wheat
Sesame
Egg
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

227 g

Broccoli, florets

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

Tahini

(Contains Sesame)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

6 g

Garlic

56 g

Kale, chopped

1 tbsp

Sesame Seeds

(Contains Sesame)

28 g

Sunflower Seeds

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Energy (kJ)2678 kJ
Calories640 kcal
Fat43 g
Saturated Fat6 g
Carbohydrate17 g
Sugar3 g
Dietary Fiber6 g
Protein47 g
Cholesterol135 mg
Sodium950 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

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

Instructions

Prep
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.)

Toast sunflower seeds
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.

Cook chicken
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.**

Cook broccoli rice
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.

Mix dressing
5

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

Finish and serve
6

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