Chicken breasts with shirazi salad and black tahini dressing

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

Chicken breasts with shirazi salad and black tahini dressing

Diabetes-Friendly, Soy-Free, Mediterranean, Dairy-Free, Lean & Clean, Gluten-Free, Carb-Conscious

2 Servings, 570 Calories/Serving

15 Minutes

Black tahini creates a nutty base for our dressing in a classic Persian salad served with juicy chicken breasts, for a fiber-filled, delicious, and carb-conscious meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 cup cooked chickpeas
  • 1 organic red onion
  • 1 organic cucumber
  • 1 head organic green leaf lettuce
  • 2 organic Roma tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 tablespoon sumac
  • Sun Basket black tahini dressing base (fresh lemon juice - black tahini - fresh garlic)

Nutrition per serving

Calories: 570, Protein: 50g (100% DV), Fiber: 10g (40% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4g, Saturated Fat: 3.5g (18% DV), Cholesterol: 125mg (42% DV), Sodium: 120mg (5% DV), Carbohydrates: 37g (12% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).

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.


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

Wash produce before use


Cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, 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, 5 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, start preparing the salad.


Prep the salad ingredients

  • Rinse the chickpeas.
  • Peel and thinly slice enough onion to measure 1 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.


Make the dressing; assemble the 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. Add the chickpeas, onion, cucumber, lettuce, tomatoes, and parsley and toss to coat. Season to taste with salt and pepper.


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.