Sheet Pan Sesame Schnitzel with Za’atar Roasted Carrots
Servings
4 Servings
Ingredients
- 1 bunch carrots or 4 large
- 2 tablespoons extra virgin olive oil
- 4 tablespoons za’atar divided
- 1 egg white whisked with 1 tablespoon water
- ½ cup sesame seeds
- 1 ½ cups cooked white quinoa
- ½ teaspoon kosher salt
- Freshly cracked black pepper
- 4 boneless skinless chicken breasts (1 ½ lbs.), butterflied and pounded to an even thickness, or cut into 2-inch nuggets or strips
- ¼ cup tahini mixed with juice of 1 lemon and water to reach desired consistency
- Garnish: fresh chopped parsley lemon wedges
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment.
- Cut carrots in half lengthwise and arrange on prepared baking sheet.
- Drizzle carrots with 2 tablespoons evoo and 2 tablespoons za’atar.
- Roast at 375°F for 20 minutes, stirring occasionally until tender and browned.
- While carrots are roasting, prepare chicken. Set out 1 bowl with egg white mixture and 1 bowl or plate with a mix of sesame seeds, quinoa, and 2 tablespoons zaatar. Season chicken breasts with salt and pepper and dredge chicken in egg white mixture and then into quinoa mixture, lay on pan.
- When carrots are lightly browned, push to one end of sheet pan and add coated chicken breasts on the other. Roast on bottom rack of oven for 20 minutes, flipping chicken once halfway through until chicken is cooked through. Sprinkle chicken with a little salt before serving, if desired.
- Serve chicken and carrots with tahini drizzled over top.
Nutrition
Nutrition Facts
Sheet Pan Sesame Schnitzel with Za’atar Roasted Carrots
Amount per Serving
Calories
580
% Daily Value*
Fat
29.5
g
45
%
Carbohydrates
32
g
11
%
Protein
46.9
g
94
%
* Percent Daily Values are based on a 2000 calorie diet.