Zaatar Chicken Roulade with Tahini & Carrot Salad

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Zaatar Chicken Roulade with Tahini & Carrot Salad


  • 4 chicken breasts tender removed
  • cup zaatar
  • cup nutritional yeast
  • 2 tbsp salt
  • 4 tbsp butter
  • 1 tbsp canola
  • 1 tbsp olive oil
  • 3-5 medium size carrots preferably tricolor, peeled

Spinach Stuffing

  • 300 – 350 grams spinach
  • 3 cloves garlic smashed and finely chopped
  • ½ white onion finely chopped
  • 1 tbsp canola oil
  • 1 tbsp salt

Tahini Sauce

  • 400 ml tahini
  • 100 ml lemon juice 3 lemons
  • 100 ml cold water
  • ½ tbsp salt


  • Place all the ingredients for the tahini sauce in the blender and puree on high for 1 minute or until fully homogenized.
  • Place one 8-inch saute pan on heat with 1 tbsp canola oil on high heat. Saute the onions and garlic and once the onions are translucent add the spinach and salt and cook until the spinach is fully wilted. Transfer the contents of the pan to a fine mesh strainer and allow to sit in the strainer until needed.
  • Pre-heat the oven to 375 F
  • Place the chicken breasts on the cutting board and slice in half horizontally but not all the way through, just enough to create a butterfly cut.
  • On a fresh cutting board, line the board with saran wrap measuring no less than 12 inches wide and 24 inches long. If you do not have a cutting board then your countertop will do. Place the 4 pieces of chicken in the middle of the saran wrap in a rectangle esque shape. Place a second sheet of saran wrap over the chicken and pound out the chicken with the meat mallet until its no thicker than a quarter of an inch all around. Hammer the chicken into the gaps between the breasts before hammering it away towards the corners of the saran wrap. Once there are no holes in the chicken placement then proceed to work it out to the edges.
  • Remove only the top layer of saran wrap and season with salt, zaatar and nutritional yeast, reserving 2 tbsp of zaatar & yeast for the final coating.
  • Evenly disperse the cooked and drained spinach over the surface area of the pounded chicken. Then with the length of the chicken roll the breast over itself as many times as possible and as tight as possible.
  • Heat your 12-inch nonstick pan with canola oil to a medium high searing heat.
  • Fill your 4-6-quart pot with water and heavily salt the pot until the water taste like sea water and bring to a boil.
  • While the water is coming to a boil place the roulade in the 12-inch pan and add the butter. Sear on all sides until golden brown then transfer the roulade to the oven for 25-30 minutes.
  • Place your carrots in the boiling water and cook for 3 minutes, or longer if you want them more tender.
  • Strain the carrots out of the pot and set aside.
  • Insert a probe thermometer into the center area of the roulade and it needs to read 165F / 74C. If not, return it to the oven. If so remove from oven and allow to rest for 10 minutes. During the resting phase sprinkle the rest of the zaatar & yeast over the outside of the roulade.
  • Plate your carrots on the bottom of the plate in a long fashion, drizzle with tahini and place three x 1.5-inch slices on the plate on top of the bed of carrots.

Chef's Tips

Left over tahini sauce? Whip up some French fries and use it as a dipping sauce
Nutritional yeast can be found in the health food isle of almost all grocery stores
Need to buy the nutritional yeast and zaatar? We have it pre-mixed at the store and for sale in our chef curated pantry
You can make two smaller roulades instead of one larger one
Do not have an oven safe pan? Sear the chicken roulade and transfer to a lightly greased / oiled roasting pan
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