Chicken with Baharat Spices

With Charred Squash Salad and Cilantro Oil

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
A note about serious food allergies

Baharat is a spice popular in Middle Eastern cuisine full of earthy, warming spices for a unique flavor that adds depth to dishes like stews and meats. We coat chicken breasts in it and serve with a side of squash, zucchini, and tomatoes accented with lemon, mint, and cilantro oil you make yourself. We had fun coming up with this dish, and we hope you like it, too.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 4 Mint Sprigs
  • 6 Cilantro Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 2 tsp. Baharat Spice
  • 9 oz. Carrots
  • 1 Zucchini
  • 1 Yellow Squash
  • 4 oz. Grape Tomatoes
  • 1 Lemon
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    357
  • Carbohydrates
    21g
  • Fat
    7g
  • Protein
    56g
  • Sodium
    1193mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Bowl
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients and Marinate Chicken
    1

    Prepare the Ingredients and Marinate Chicken

    Preheat oven to 400 degrees and prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Mince garlic. Stem and coarsely chop mint and cilantro (reserve a few mint leaves for garnish). Rinse chicken breasts, pat dry, and place on a plate. Season with baharat spice blend, half of garlic, half of mint, and 1 Tbsp. olive oil. Cover with plastic, allow to marinate at least 15 minutes, and wash hands. Trim ends off carrot, peel, and cut into ½” diagonal pieces. Cut zucchini and yellow squash into 1" dice. Halve grape tomatoes. Zest and halve lemon.

  • Step 2 - Make the Cilantro Oil
    2

    Make the Cilantro Oil

    In a small mixing bowl, combine minced cilantro with 2 Tbsp. olive oil and half of lemon zest. Season with a pinch of salt and pepper and set aside to let flavors marry.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Heat 2 tsp. olive oil in a large pan over medium-high heat and add marinated chicken. Cook until well-browned on both sides, about 3 minutes per side. Remove to prepared baking sheet and finish cooking in oven for 10 minutes or until a minimum internal temperature of 165 degrees is reached. Remove from oven, wrap in foil, and set aside. Wipe out pan and return to heat.

  • Step 4 - Char the Vegetables
    4

    Char the Vegetables

    Heat 1 tsp. olive oil in pan used to cook chicken. Add carrot, zucchini, and yellow squash pieces. Allow to cook undisturbed for 3 minutes, or until lightly charred. The key to a quality sear is to not move the vegetables too soon. Stir and continue cooking 5 more minutes. Add red pepper flakes (to taste) and season with a pinch of salt and pepper.

  • Step 5 - Finish the Vegetables
    5

    Finish the Vegetables

    Add tomatoes and remaining garlic to pan and cook 5 more minutes, stirring frequently, until zucchini and squash are tender and carrot is cooked through. Remove from heat and add remaining lemon zest and juice from half a lemon. Add remaining mint and season with a pinch of salt and pepper, if necessary.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a bed of charred vegetables on a plate or in a shallow dish. Slice chicken (or serve whole, if desired) and place atop vegetables. Spoon cilantro oil over chicken, garnish with reserved mint leaves, and serve.