Middle Eastern Chicken Breasts with Walnut-Date Relish
over Cauliflower & Kale Tabbouleh
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
Some of our favourite Middle Eastern elements make an appearance on these paleo plates. Wonderfully sticky dates and toasted walnuts chopped into a lemony relish create a richly sweet and textured topper for the seared chicken. And this carb-smart take on tabbouleh salad uses riced cauliflower and kale along with the requisite parsley for a bright base.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 50g Sliced red onions
- 1 Bunch of parsley
- 2 Medjool dates
- 1 Lemon
- ½ Bunch of lacinato kale
- 25g Chopped walnuts
- 10g Tangy Mustard spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac)
Contains: Mustard, Walnuts
You will need:
Oil
2 Large pans
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
4 g
Sodium
890 mg
Total Carb
38 g
Sugars
20 g
Protein
51 g
Fibre
9 g
Preparation
Cook the chicken
Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large 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.
Toast the walnuts
Meanwhile, heat a second large, dry pan on medium. Add the walnuts and toast, stirring often, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Start the tabbouleh
Remove the kale leaves from the stems; thinly slice the leaves. In the reserved pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and ½ the onions. Sauté, 6 to 8 min., until softened; season with ½ the remaining spices and S&P. Add the kale and sauté, 2 to 3 min., until wilted. Transfer to a bowl and reserve the pan.
Mise en place
Meanwhile, juice the lemon. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems.
Make the walnut-date relish
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining onions and sauté, 1 to 2 min., until fragrant. Transfer to a medium bowl and add the walnuts, dates, ½ the lemon juice, ½ the parsley, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
Finish the tabbouleh & serve
To the bowl of tabbouleh, add the remaining lemon juice and parsley. Divide the tabbouleh between your plates. Top with the chicken (slice beforehand if desired). Spoon the walnut-date relish over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
