with Couscous, Salad and Tahini-Ranch Sauce
Ingredients: Organic chicken breast • Roma tomato • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Spinach • Tahini sauce (soy, sesame) (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) • Mayonnaise (mustard, egg) (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) • Chives • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Garlic.
Allergens
Tags
Organic Chicken Breast
2 unit(s)
Couscous
0.5 cup
Tomato
1 unit(s)
Baby Spinach
56 g
Tahini Sauce
1 tbsp
Mayonnaise
2 tbsp
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Chives
7 g
Zesty Garlic Blend
7 g
Pepper
0.25 tsp
Sugar
0.5 tsp
Oil
2 tbsp
Salt
0.25 tsp
Butter
1 tbsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and half the Zesty Garlic Blend.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 6-8 min on one side, until browned. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- Meanwhile, to a medium pot, add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter, 1/8 tsp (1/4 tsp) salt and remaining Zesty Garlic Blend.
- Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Meanwhile, cut tomato into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- To a small bowl, add mayo, half the tahini sauce (use all for 4 servings), half the chives, 1/4 tsp (1/2 tsp) sugar and garlic. Season with salt and pepper, then stir to combine. (NOTE: This is your tahini-ranch sauce.)
- To a large bowl, add 2 tsp (4 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Set aside. (NOTE: This is your lemon dressing.)
- To the pot with couscous, add lemon zest and remaining chives.
- Season with salt and pepper, then fluff with a fork to combine.
- To the large bowl with dressing, add spinach and tomatoes, then toss to coat.
- Thinly slice chicken.
- Divide couscous and salad between plates. Top with chicken.
- Drizzle tahini-ranch sauce over top.
- Squeeze a lemon wedge over top.
700
kcal
Calories
36
g
Fat
8
g
Saturated Fat
46
g
Carbohydrate
4
g
Sugar
5
g
Dietary Fiber
47
g
Protein
150
mg
Cholesterol
700
mg
Sodium
0.3
g
Trans Fat
1050
mg
Potassium
75
mg
Calcium
3
mg
Iron
with Blueberry Dressing, Goat Cheese and Walnuts
