Roasted Cilantro Labneh Chicken

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Ingredients

  • 2 bone-less, skinless Chicken Breasts

  • 1 Poblano pepper

  • 1 TBSP Sherry Vinegar

  • 2 Tbsp sliced roasted almonds

  • 1/2 lb. Sweet Potato

  • 2 tbsps tahini

  • 1 oz dried dates

  • 1 tbsp Shawarma spice blend (ground coriander, cumin seeds, garlic powder, smoked sweet paprika and ground turmeric)

  • 1 red onion

  • 1/4 cup cilantro sauce

  • 1/4 cup Labneh cheese

 

DIRECTIONS

1. Place an oven rack in the center of the oven; preheat to 450°F.

2. In a large bowl, combine the labneh and cilantro sauce. Taste, then season with salt and pepper if desired. Transfer half the creamy

cilantro sauce to a separate small bowl and set aside for serving.

3. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the large bowl of remaining creamy cilantro sauce; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

4. Wash and dry the fresh produce. Medium dice the sweet potato. Halve and peel the onion; cut into 1-inch-wide wedges, keeping

the layers intact. Pit and roughly chop the dates. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Thoroughly wash your hands immediately after handling.

5. Transfer the diced sweet potato, onion wedges, and diced pepper to a sheet pan; drizzle with 2 tablespoons of olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan.

6. Roast 6 minutes. Leaving the oven on, remove from the oven.

7. Carefully transfer the marinated chicken (letting any excess marinade drip off ) to the other side of the sheet pan of partially roasted vegetables.

8. Return to the oven and roast 19 to 21 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.

9. Meanwhile, in a bowl, whisk together the tahini, half the vinegar (you will have extra), 1 tablespoon of olive oil, and 1 tablespoon of water; season with salt and pepper. (If the sauce is too thick, gradually whisk in up to 2 additional tablespoons of water to reach your desired consistency.)

10. Serve the roasted chicken topped with the reserved creamy cilantro sauce. Drizzle the roasted vegetables with the tahini sauce and garnish with the chopped dates and almonds. Enjoy!