with Carrots, Chickpeas and Tahini Dressing
Healthful and filling, this dish is salty, sweet, fresh and creamy. Who doesn't like golden cheese for dinner? Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Carrots • Chicken breast • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Halloumi (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Spinach • Tahini sauce (water, tahini (sesame), modified corn starch, sugar, vinegar, salt, concentrated lemon juice, vegetable oil, garlic, canola oil, spices, natural flavour, soy lecithin, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate, calcium disodium EDTA) (soy, sesame) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Carrot
2 unit(s)
Tahini Sauce
2 tbsp
Mayonnaise
2 tbsp
Zesty Garlic Blend
7 g
Chickpeas
1 unit(s)
Baby Spinach
56 g
White Wine Vinegar
0.5 tbsp
Chicken Breasts
2 unit(s)
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425F.
- Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/2-inch rounds.
- To an unlined baking sheet, add carrots, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Roast in the middle of the oven for 20-22 min, stirring halfway through, until golden.
- Meanwhile, strain and rinse chickpeas.
- Cut halloumi into 1/4-inch slices. Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- To a small bowl, add tahini sauce and mayo. Season with salt and pepper. Stir to combine, then set aside.
- Heat a large non-stick pan over medium-high.
- When hot, 1/2 tbsp (1 tbsp) oil, then chickpeas and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring often, until warmed through.
- Add remaining Zesty Garlic Blend. Cook for 1 min, stirring constantly, until fragrant. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Carefully wipe pan clean (from step 3), then heat the pan over medium.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Transfer to a plate and cover loosely with foil to keep warm.
- Add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches) Cook 2-3 min per side, until golden.
- To a large bowl, add half the vinegar (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then whisk to combine. Add spinach, then toss to coat.
- Thinly slice chicken.
- Divide carrots, spinach, chickpeas, chicken and halloumi between bowls.
- Drizzle with tahini-mayo sauce.
If you've opted to add chicken breasts, pat chicken dry with paper towels, then season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate and cover loosely with foil to keep warm. Use the same pan to cook halloumi.
Thinly slice chicken. Top plates with chicken.
1000
kcal
Calories
57
g
Fat
21
g
Saturated Fat
50
g
Carbohydrate
11
g
Sugar
14
g
Dietary Fiber
74
g
Protein
210
mg
Cholesterol
2140
mg
Sodium
0.4
g
Trans Fat
2000
mg
Potassium
400
mg
Calcium
4.5
mg
Iron
