Dukkah-Spiced Chicken Breasts with Tahini-Labneh Brown Butter
Roasted Butternut Squash & Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
530 /serving
Duck, duck, goose! Dukkah, dukkah, chicken! Dusted with that enticing blend of heady spices, sesame seeds and chickpeas, this bird is the word. Serve the pan-seared chicken breasts over a deluxe base of Middle Eastern-minded brown butter, plumped up with creamy labneh and nutty tahini paste. Smooth, rich and protein-packed, it’s keto at its most inspired. Cubes of roasted butternut squash and crinkled Brussels sprouts get in on the game.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 200g Brussels sprouts
- 200g Diced butternut squash
- 15ml Tahini
- 30ml Labneh
- 10g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Milk, Sesame
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
28 g
Saturated Fat
11 g
Sodium
320 mg
Total Carb
26 g
Sugars
10 g
Protein
46 g
Fibre
6 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss the Brussels sprouts and squash with a drizzle of oil, ½ the dukkah and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender.
Make the brown butter
Meanwhile, in a medium pan, heat 2 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. Transfer to a medium bowl. Wipe out and reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining dukkah and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the tahini-labneh brown butter
Meanwhile, to the bowl of brown butter, add the labneh, tahini and S&P; stir well.
Plate your dish
Divide the tahini-labneh brown butter between your plates and spread out in a circular motion. Top with the vegetables and chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
