Sumac Chicken Recipe with Green Bean Salad

Sumac chicken and green bean salad

Name: Sumac chicken and green bean salad
Total time: 20 min
Yield: serves 2
Ingredients: skinless chicken breasts 2; olive oil; sumac 2 tsp, plus a pinch; ground cumin 1 tsp; green beans 200g, trimmed; red onion ½, finely sliced; carrots 2, peeled and shredded; lemon ½, juiced; dill ½ small bunch, chopped; pomegranate molasses 2 tsp

20 minutes
serves 2
Easy

This sumac chicken and green bean salad is ready in just 20 minutes and under 300 calories, perfect for an easy midweek meal

April 12, 2016 at 8:00 am

Ingredients

skinless chicken breasts 2
olive oil
sumac 2 tsp, plus a pinch
ground cumin 1 tsp
green beans 200g, trimmed
red onion ½, finely sliced
carrots 2, peeled and shredded
lemon ½, juiced
dill ½ small bunch, chopped
pomegranate molasses 2 tsp

Method

Step 1

Heat the oven to 220C/fan 200C/gas 7. Rub the chicken breasts with 1 tsp oil and season. Mix 2 tsp sumac with the cumin and rub over the chicken. Put onto a baking sheet and roast for 15-20 minutes, until the chicken is cooked through.
Step 2

Make the dressing by whisking the ingredients together with 1 tsp oil and some seasoning. Blanch the green beans in boiling salted water for 2 minutes. Add the red onion to the boiling water for 5 seconds, then cool both in iced water. Drain and pat dry with kitchen paper.
Step 3

Toss most of the dressing with the blanched beans, onions and the carrot, and tip onto two plates or a platter. Slice the chicken breasts and add to the plates, spooning over the remaining dressing, and scatter with more dill and a pinch more sumac.