Let’s talk Tamarind, shall we? There’s only one kind of tamarind tree, and it produces one kind of fruit. Actually it’s more of a legume, and it’s tangy, sticky, sweet, versatile and drool-worthy. Pause, we need a napkin.
Okay back. The tamarind chicken is the headline tonight, but we really can’t discount the supporting cast of delicious roasted veggies. The butternut squash provides comfort food feels, roasted eggplant and mushrooms are bringing the nutrients, and maple-y carrots provide some crunch and freshness. And improve your eyesight (or so we’re told). A plateful of wonderful. Dig in!
What’s in your bag:
- Airline chicken breast
- Butternut squash
- Eggplant + mushrooms
- Carrots
- Tahini yogurt sauce
What you’ll need from home:
- Two aluminum foil-lined sheet trays
Total prep time: 15 minutes
Tamarind Chicken Breast
- Set the oven to 375F.
- Place the chicken on an aluminum foil-lined sheet tray.
- On a separate aluminum foil-lined sheet tray, scatter the butternut squash, eggplant + mushrooms and carrots.
- Put the chicken into the oven and set a timer for 3 minutes.
- Ding! Add the veggies and keep the chicken in there about 5 minutes longer.
Grab a plate and put the chicken on one side and the veggies on the other. Or, veggies on the bottom, chicken on top. Really your call how you like to organize your tasty eats. From there, drizzle the tahini yogurt sauce across the plate. They say don’t play with your food, but hey, if you want to drizzle the tahini in a pattern, why not? Polka dots, a star, your first initial, a W for WECO… have fun. The point is, you’re about to take some delicious, flavorful, tahini-y bites, and we’re so happy you are. Thanks for dining with us tonight 🙂 Enjoy!
And that’s it! Dinner solved, dinner served. #weareWECO
