Chicken breasts with Persian Shirazi salad and black tahini dressing

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Chicken breasts with Persian Shirazi salad and black tahini dressing

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, Protein Plus

2 Servings, 620 Calories/Serving

15 Minutes

Black tahini dressing? Persian-spiced chicken? Bring it on. We’re stoked about this low-carb meal inspired by a salad that’s everywhere in Shiraz, Iran.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 organic boneless skinless chicken breasts (about 6 ounces each)
  • 2 to 4 organic boneless skinless chicken thighs (about 10 ounces total)
  • Sunbasket Persian spice blend (granulated garlic - turmeric - dried dill)
  • 1 cup cooked chickpeas
  • 1 organic red onion
  • 1 organic cucumber
  • 1 head organic green leaf or other lettuce
  • 2 organic Roma or other tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 tablespoon sumac
  • Sunbasket black tahini dressing base (lemon juice - black tahini - garlic)

Nutrition per serving

Calories 620, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 165mg (55% DV), Sodium 330mg (14% DV), Total Carb. 39g (14% DV), Fiber 11g (39% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 61g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt and pepper and the Persian spice blend. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 4 to 6 minutes for thighs, 5 to 8 minutes for breasts. Transfer to a plate. Meanwhile, start preparing the salad. 

2

Prep the Shirazi salad ingredients

  • Rinse the chickpeas. 
  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
  • Peel the cucumber, if desired; cut the cucumber into ¼-inch-thick slices. 
  • Trim the root end from the lettuce; coarsely chop the leaves.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes. 
  • Strip the parsley leaves from the stems.

3

Make the dressing; assemble the Shirazi salad

  • Set aside half the sumac for garnish. 

In a large bowl, stir together the black tahini dressing base, 1 tablespoon [2 TBL] oil, 1½ teaspoons [1 TBL] water, and half the sumac. Season to taste with salt and pepper and up to ½ teaspoon [1 tsp] sugar (from your pantry), if using. Add the chickpeas, onion, cucumber, lettuce, tomatoes, and parsley and toss to coat. Season to taste with salt and pepper. 

Serve

Transfer the chicken and Shirazi salad to individual plates. Garnish the chicken with the remaining sumac and serve.

Kids Can!
  • Rinse the chickpeas. 
  • Measure the onion.
  • Strip the parsley leaves.  
  • Divide the sumac in half.
  • Assemble the salad.