Moroccan-spiced chicken breasts with melon-cucumber salad

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

Moroccan-spiced chicken breasts with melon-cucumber salad

Moroccan-spiced chicken breasts with melon-cucumber salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 700 Calories/Serving

30 Minutes

Cucumbers and melons are close cousins, botanically speaking. It makes perfect sense that they come together in this refreshing salad, a juicy counterpoint to Moroccan-inspired chicken, rubbed with ground cinnamon and coriander before searing. Served with an almond-cilantro sala, it’s an ideal meal for a hot summer day.

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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.
  • Two 6-ounce skin-on boneless chicken breasts
  • Chicken seasoning blend (coriander-cinnamon)
  • ½ ounce almonds
  • 1 half cantaloupe
  • ¼ pound Persian cucumber
  • 1 avocado
  • Fresh mint
  • 1 lemon
  • 1 teaspoon sumac
  • Fresh cilantro
  • 1 to 2 garlic cloves
  • 1 tablespoon red wine vinegar

Nutrition per serving

Calories 700, Total Fat 51g (65% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 370mg (16% DV), Total Carb. 23g (8% DV), Fiber 11g (39% DV), Protein 41g
Contains: Tree Nuts

Instructions

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

Wash produce before use

1

Season the chicken

Heat the oven to 350ºF.
  • Pat the chicken dry with a paper towel.
In a bowl, combine the chicken seasoning blend with 1 teaspoon oil and season with salt. Add the chicken, stir to coat, and let stand at room temperature while you toast the nuts and prepare the salad and salsa.

2

Toast the almonds

Spread the almonds on a sheet pan in an even layer. Bake until lightly toasted, 8 to 10 minutes. While the nuts toast, start the salad.

3

Prepare the melon-cucumber salad

  • Scoop out the seeds from the cantaloupe, cut away the peel, and cut the flesh in half. Cut the sections crosswise into ¼-inch-thick slices.
  • Peel the cucumber, cut in half lengthwise, then into ¼-inch-thick half-moons.
  • Pit, peel, and cut the avocado into ¼-inch-thick slices.
  • Strip the mint leaves from the stems; tear the leaves into coarse pieces.
  • Zest and juice the lemon.
In a bowl, combine the cantaloupe, cucumber, avocado, mint, lemon zest, 1 tablespoon lemon juice, and the sumac, and toss. Season to taste with salt.

4

Cook the chicken

In a pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken and cook until well browned and cooked through, 5 to 7 minutes per side, depending on thickness. While the chicken cooks, start the almond-cilantro salsa.

5

Make the almond-cilantro salsa

  • Coarsely chop the almonds.
  • Coarsely chop the cilantro.
  • Finely chop the garlic. With the side of a knife, mash the garlic to a coarse paste.
In a bowl, combine the almonds, cilantro, garlic, vinegar, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.

Serve

Transfer the chicken to individual plates. Garnish with the almond-cilantro salsa and serve with the melon-cucumber salad alongside.
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