Roasted Sumac Chicken and Lentil Salad
with Tahini Dressing and Feta
Inspired by our love for Lebanese cuisine, this dish is packed with tangy flavors, fresh herbs, and a boost of protein.
Cals 526 · Prot 64 · Carbs 34 · Fat 16
Low Carb
Calorie Smart
30 min
Inspired by our love for Lebanese cuisine, this dish is packed with tangy flavors, fresh herbs, and a boost of protein.
Cals 526 · Prot 64 · Carbs 34 · Fat 16
Low Carb
Calorie Smart
Ingredients
Chicken
Chicken breast
400 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Sumac
2 Grams
Tabbouleh
Canned lentils
400 Grams
Fresh parsley
15 Grams
Fresh mint
10 Grams
Cherry tomatoes
150 Grams
Olive oil
0.5 Tbsp
Salt
0.5 Tsp
Dressing
Lemon
1 Piece
Tahini
3*
30 Grams
Honey
15 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Feta cheese
4*
50 Grams
Allergens
*3 Sesame Seeds, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1938 / 526 |
| Fats (g) | 15.8 |
| of which saturated (g) | 3.4 |
| Carbohydrates (g) | 34 |
| of which sugars (g) | 9.6 |
| Fibers (g) | 12.2 |
| Proteins (g) | 63.8 |
| Salt (g) | 4.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast chicken
- Preheat the oven to 200°C/180°C fan.
- Place the chicken breast onto a lined baking tray with a generous pinch of salt and a drizzle of oil.
- Sprinkle the sumac over evenly.
- Bake for 15 min or until the chicken is cooked through.
2 Prep salad
- Meanwhile, drain and rinse the lentils.
- Finely chop the parsley.
- Strip and finely chop the mint leaves.
- Chop the cherry tomatoes into quarters.
- Add the lentils, herbs and tomatoes to a large bowl with a generous pinch of salt.
- Toss well.
- Set aside.
3 Make dressing
- Slice the lemon into wedges.
- In a bowl, mix together the tahini, a squeeze of lemon (reserve some for serving), the honey, 2 Tbsp of water, olive oil and a pinch of salt.
- Set the tahini dressing aside.
4 Serve
- Once the chicken is cooked through, serve the Roasted Sumac Chicken on the Lentil Salad.
- Drizzle with Tahini Dressing.
- Crumble Feta over the top.
- Serve any remaining lemon wedges on the side.
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