Meal Kit

Chicken with Baharat Spices

With Charred Squash Salad and Cilantro Oil

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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 Boneless Skinless Chicken Breasts
  • 1 Yellow Squash
  • 9 oz. Carrots
  • 6 oz. Cilantro Sprigs
  • 1 Zucchini
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • 2 Garlic Cloves
  • 2 tsp. Baharat Spice
  • ¼ tsp. Red Pepper Flakes
  • 4 Mint Sprigs

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 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 1/2” diagonal pieces. Cut zucchini and yellow squash into 1" dice. Halve grape tomatoes. Zest and halve lemon.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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