Chicken and Herb Salad

with Tahini Sauce

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Instructions

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1 Prep

Wash the mint, coriander and parsley. Pick and roughly tear the leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Wash and chop the cherry tomatoes and cucumber.

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2 Make sauce

Peel and grate the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.

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3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate. 

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4 Glaze chicken

Return the pan to a medium heat with the butter, honey and pomegranate molasses. Cook for 1 min or until foaming, then whisk until combined. Remove the pan from the heat. Return the chicken to the pan and turn it in the glaze. Set aside. 

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5 Toss salad

In a large bowl, toss the coriander, mintparsley, pomegranate pieces, cucumber and tomatoes with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper

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6 Serve

Slice the chicken. Divide the salad among plates, top with the sliced chicken, drizzle with the glaze and crumble the feta over the top. Serve the tahini sauce to the side. 

Tips for fussy eaters

Don't like raw garlic? Go easy!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.

Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!

Cooking Time: 30 min

Cals 655 · Prot 52 · Carbs 43 · Fat 30

Gluten-Free

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Pomegranate 1 Piece
Cherry tomatoes 250 Grams
Cucumber 2 Piece
Salt 0.5 Tsp
Olive oil 2 Tbsp
Salted butter 20 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams
Black pepper 0.5 Tsp
Feta cheese 50 Grams

Tahini sauce

Garlic cloves 0.5 Piece
Lemon 1 Piece
Tahini 40 Grams
Salt 1 Tsp

Pomegranate molasses come with a healthy punch of acidity. Perfect when paired with sweet honey and salty butter!

Cooking Time: 30 min

Cals 655 · Prot 52 · Carbs 43 · Fat 30

Gluten-Free

Instructions

photo

1 Prep

Wash the mint, coriander and parsley. Pick and roughly tear the leaves. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. Wash and chop the cherry tomatoes and cucumber.

photo

2 Make sauce

Peel and grate the garlic directly into a bowl. Juice half the lemon into the bowl and whisk. Add the tahini and salt and whisk again. Finally, gradually add 1/1.5/2 Tbsp of water and continue to whisk until smooth. Set aside.

photo

3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Transfer the chicken to a plate. 

photo

4 Glaze chicken

Return the pan to a medium heat with the butter, honey and pomegranate molasses. Cook for 1 min or until foaming, then whisk until combined. Remove the pan from the heat. Return the chicken to the pan and turn it in the glaze. Set aside. 

photo

5 Toss salad

In a large bowl, toss the coriander, mintparsley, pomegranate pieces, cucumber and tomatoes with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper

photo

6 Serve

Slice the chicken. Divide the salad among plates, top with the sliced chicken, drizzle with the glaze and crumble the feta over the top. Serve the tahini sauce to the side. 

Tips for fussy eaters

Don't like raw garlic? Go easy!

Pro tip

Not got a precise measuring jug to hand? Use a spoon measurement instead. 1 tbsp consists of 15 ml.

Ingredients

Number of people

Salad

Chicken breast 400 Grams
Fresh mint 10 Grams
Fresh coriander 15 Grams
Fresh parsley 15 Grams
Pomegranate 1 Piece
Cherry tomatoes 250 Grams
Cucumber 2 Piece
Salt 0.5 Tsp
Olive oil 2 Tbsp
Salted butter 20 Grams
Honey 15 Grams
Pomegranate molasses 20 Grams
Black pepper 0.5 Tsp
Feta cheese 50 Grams

Tahini sauce

Garlic cloves 0.5 Piece
Lemon 1 Piece
Tahini 40 Grams
Salt 1 Tsp
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