Lebanese-style chicken breasts with quinoa and tomato tabbouleh

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

Lebanese-style chicken breasts with quinoa and tomato tabbouleh

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

2 Servings, 500 Calories/Serving

30–45 Minutes

We use nutty, protein-rich quinoa in a classic Mediterranean tomato tabbouleh for a hearty, upgraded side to this Middle Eastern chicken dish.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, use no more than ½ teaspoon salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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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.
  • ½ cup rainbow quinoa
  • 1 organic lemon
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sun Basket smoky sumac spice blend (sumac - sweet smoked paprika - baharat)
  • 1 tablespoon tomato paste
  • 1 organic cucumber
  • 1 organic Roma or other tomato
  • 3 organic scallions
  • 8 to 10 sprigs organic fresh flat-leaf parsley

Nutrition per serving

Calories: 500, Protein: 48g (96% DV), Fiber: 8g (32% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 3g, Saturated Fat: 2g (10% DV), Cholesterol: 125mg (42% DV), Sodium: 95mg (4% DV), Carbohydrates: 42g (14% DV), Total Sugars: 7g, 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.

Instructions

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

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] water, lightly salted, if desired. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork and transfer to a medium bowl to cool.
While the quinoa cooks and cools, prepare the chicken and the remaining ingredients.

2

Prep the chicken

  • Juice the lemon (the juice will be divided between the chicken and the tabbouleh).
  • Pat the chicken dry with a paper towel; season with salt, if desired, and pepper.
In a medium bowl, stir together the smoky sumac spice blend, tomato paste, 1 tablespoon [2 TBL] lemon juice, and 1 teaspoon [2 tsp] oil. Add the chicken and toss to coat with the tomato-sumac spice blend.

3

Cook the chicken

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until the chicken starts to brown and the tomato-sumac coating is fragrant, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until the chicken is firm and cooked through and the coating is lightly charred, 5 to 8 minutes. Transfer to a plate.
While the chicken cooks, prepare the tabbouleh.

4

Make the tabbouleh

  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure ½ cup [1 cup].
  • Cut away the cores from the tomato; coarsely chop the tomato.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the bowl with the quinoa, stir in the cucumber, tomato, parsley, white parts of the scallions, remaining lemon juice, and 1 teaspoon [2 tsp] oil. Season with salt, if desired, and pepper.

Serve

Transfer the chicken and quinoa tabbouleh to individual plates, garnish with the green parts of the scallions, and serve.
Kids Can!
  • Rinse the quinoa.
  • Juice the lemon.
  • Strip the parsley leaves.
  • Assemble the tabbouleh.
  • Garnish with the scallions.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.