Sumac-Spiced Chicken with Roasted Garlic Labneh
Lemony Carrots & Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
440 /serving
Leave it to our Lovely Levant seasoning to finesse the flavour: it combines the tanginess of sumac with sesame seeds and earthy dried herbs to entice the taste buds. The sauce is simple to assemble yet complex on the palate: mix creamy labneh with our roasted garlic and a spoonful of roasted red pepper spread (no cooking required). Spritzing carrots and Brussels sprouts with freshly squeezed lemon juice gives them a nice lift once they finish roasting. Complete contentment, minus the carbs.
We will send you:
- 2 Chicken breasts
- 300g Carrots (orange or multicoloured)
- 200g Brussels sprouts
- 1 Lemon
- 30ml Roasted red pepper spread
- 15g Minced roasted garlic
- 60ml Labneh
- 8g Lovely Levant spices (sumac, sesame seeds, oregano, basil, thyme, savory, lemon zest, marjoram, kosher salt)
Contains: Milk, Sesame, Sulphites
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
15 g
Saturated Fat
5 g
Sodium
770 mg
Total Carb
35 g
Sugars
15 g
Protein
46 g
Fibre
8 g
Preparation
Mise en place
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve the carrots lengthwise (quarter if large). Juice the lemon.
Roast the vegetables
On a lined sheet pan, toss the carrots and Brussels sprouts with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 18 to 22 min., until tender. Drizzle with ½ the lemon juice.
Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. 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 roasted garlic labneh
In a small bowl, combine the roasted red pepper spread, garlic, labneh, remaining lemon juice and S&P.
Plate your dish
Divide a spoonful of the roasted garlic labneh between your plates and spread out in a circular motion. Top with the vegetables and chicken. Serve the remaining roasted garlic labneh on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
