Sumac Chicken Breast W/ Quinoa Tabbouleh & Creamy Tahini

Składniki

What we send

• 3 oz white quinoa

• 2 plum tomatoes

• 1 cucumber

• ¼ oz fresh parsley

• 1 lemon

• 12 oz pkg boneless, skinless.

chicken breasts

• ¼ oz sumac

• garlic

• 1 oz tahini 1

What you need

• kosher salt & ground pepper

• olive oil

• red wine vinegar (or apple cider vinegar)

Wskazówki

Preheat broiler with a rack in the top position. In a small saucepan, combine quinoa, ¾ cup water, and a pinch of salt.

Bring to a boil over high heat. Reduce heat to low, cover, and cook until water is absorbed and quinoa is tender, about 15 minutes. Keep covered until step 5.

Core tomatoes, then cut into ½-inch pieces. Trim ends from cucumber, then cut into ½-inch pieces (peel first, if desired).

Coarsely chop parsley leaves and tender stems. Finely grate all of the lemon zest, then separately squeeze 1 teaspoon juice into a small bowl. Cut any remaining lemon into wedges.

Pat chicken dry and place on a rimmed baking sheet; rub with 1 teaspoon oil, then season all over with salt, pepper, and 1 teaspoon sumac. Broil chicken on top oven rack until browned, about 8 minutes.

Flip chicken, then continue broiling until chicken is cooked to 165°F internally, 3-5 minutes more (watch closely as broilers vary).

While chicken broils, finely grate ½ teaspoon garlic into bowl with lemon juice. Stir in all of the tahini and 1 tablespoon oil (mixture will be very thick).

Gradually add 2 tablespoons water, stirring to incorporate, until sauce is creamy. Season to taste with salt and pepper.

In a medium bowl, whisk to combine 2 tablespoons oil and 1 tablespoon vinegar; season to taste with salt and pepper. Add cooked quinoa, cucumbers, tomatoes, lemon zest, and chopped parsley to bowl; stir to combine. Season to taste with salt and pepper.

Serve sumac chicken with quinoa tabbouleh alongside. Drizzle tahini sauce over top, then sprinkle with some of the remaining sumac. Squeeze lemon over top, if desired. Enjoy!