Sumac Chicken Breast with Cauliflower Green Tahini Cream, Roasted Eggplant and Crispy Chickpeas
An original recipe created for the Diabetic-Friendly category: juicy chicken breast marinated with sumac, garlic, and lemon, served over a silky cauliflower cream with tahini and parsley, alongside roasted eggplant and oven-crisped spiced chickpeas. Bold flavor, contrasting textures, and a balanced profile.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 600 g chicken breast (skinless, en 4 filetes gruesos)
- 2 cda sumac (for the chicken)
- 3 cloves garlic (2 chopped for the chicken and 1 for the cream)
- 1 unit lemon (zest and 3 tbsp/3 tbsp of juice, divided)
- 45 ml olive oil (divided)
- 6 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 400 g eggplant (diced medium)
- 1 cdta smoked paprika (for the berenjena and the garbanzos)
- 240 g cooked chickpeas (escurridos and dry)
- 1 cdta ground cumin (for the garbanzos)
- 500 g cauliflower (en floretes)
- 30 g tahini (for the cream)
- 15 g fresh parsley (chopped, for the cream and decorar)
- 120 ml hot water (approx., for ajustar the cream)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper or lightly grease it with a little olive oil.
- 2
2. In a bowl, mix the chicken with 1 tablespoon olive oil, 2 tablespoons sumac, 2 minced garlic cloves, the lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest while you prepare the vegetables.
- 3
3. Place the eggplant on one half of the sheet pan. Add 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Toss well to coat.
- 4
4. In a second bowl, mix the cooked and dried chickpeas with 1 teaspoon olive oil, 1/2 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1/4 teaspoon salt. Spread them on the other half of the sheet pan.
- 5
5. Roast the eggplant and chickpeas for 15 minutes at 220 °C / 425 °F. Remove the pan, stir the chickpeas, and turn the eggplant so it browns evenly.
- 6
6. Push the eggplant and chickpeas to the sides of the pan and place the marinated chicken fillets in the center. Roast everything together for 18 to 20 minutes at 220 °C / 425 °F, or until the chicken is fully cooked and the eggplant is tender. For extra color, broil for 1 to 2 minutes at the end, watching closely.
- 7
7. Meanwhile, cook the cauliflower in a pot of boiling water for 10 to 12 minutes, until very tender. Drain well.
- 8
8. Transfer the drained cauliflower to a blender or food processor with 1 garlic clove, the tahini, 1 tablespoon lemon juice, 1 tablespoon fresh parsley, 1 tablespoon olive oil, 1/4 teaspoon salt, a pinch of black pepper, and 1/2 cup hot water. Blend until very smooth, adding a little more hot water if needed.
- 9
9. Let the chicken rest for 3 minutes out of the oven. If desired, slice it into thick strips.
- 10
10. To serve, spread the cauliflower green tahini cream onto the plates, top with the chicken, add the roasted eggplant, and finish with the crispy chickpeas. Sprinkle the remaining fresh parsley over the top and serve immediately.
Chef tips
Dry the chickpeas very well before roasting so they become crispier. If the cauliflower holds too much water, let it sit in the warm pot for a few minutes before blending to get a more concentrated puree.
Substitutions
You can swap the chicken for turkey in the same amount. Parsley can be replaced with cilantro for a fresher profile. If you do not have sumac, use a mix of 1 extra tablespoon lemon zest and 1 teaspoon paprika, though the flavor will be different.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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