Brown Butter Za’atar Chicken
with Roasted Beet & Cucumber Salad
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Looking for feel-good flavours? Za’atar is one of our all-time top picks. This Middle Eastern spice mix gets even more fragrant when it’s sprinkled into foaming brown butter, along with roasted garlic. Add lemon and fresh dill for your new hit dish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Dill
- 1 Lemon
- 3 Cucumbers
- 300g Diced beets
- 15g Minced roasted garlic
- 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)
Contains: Milk • Sesame
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
3 or 6 tbsp Butter
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
3 or 6 tbsp Butter
Total Fat
41 g
41 g
Saturated Fat
14 g
14 g
Sodium
740 mg
740 mg
Total Carb
27 g
27 g
Sugars
15 g
15 g
Protein
43 g
43 g
Fibre
5 g
5 g
Preparation
Roast the chicken & beets
- Preheat the oven to 450°F.
- Pat the chicken dry; rub with ½ the za'atar, a drizzle of oil and S&P.
- On a lined sheet pan, toss the beets with a drizzle of oil and S&P.
- Add the chicken* and roast, flipping halfway, 20 to 25 min., until cooked through.
Mise en place
- Meanwhile, pick the dill fronds off the stems; roughly chop the fronds.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Medium-dice the cucumbers.
Make the spiced brown butter
- In a small pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown.
- Add the garlic, remaining za'atar and S&P. Sauté, 30 sec. to 1 min., until fragrant.
Make the salad
- In a large bowl, combine the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
- Add the cucumbers, beets and dill; toss well.
Plate your dish
- Divide the salad and chicken (slice beforehand if desired) between your plates.
- Drizzle with the spiced brown butter.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
