A quick slathering of tahini dressing gives chicken breasts a rich brown color and sesame flavor. Sprinkling dukkah over the flatbread transforms it into a warm and toasty treat.
Allergen Note: Contains wheat.
Preheat the oven to 400°F. Trim the carrots, and cut any larger carrots in half, so they cook evenly. Remove the chicken from the packaging and pat dry with paper towels.
In a large bowl, whisk together 2 tablespoons tahini dressing, the juice of ½ lemon, and 2 tablespoons olive oil. Spread the tahini mixture all over the chicken breasts, and season with salt and pepper. In the same bowl, toss the carrots with 2 tablespoons olive oil, and season with salt and pepper.
In a large cast-iron skillet or ovenproof sauté pan over medium heat, warm 2 tablespoons olive oil. Add the chicken, skin-side down, and sear until dark golden brown, about 3 minutes. Flip the chicken, add the carrots, and transfer the pan to the oven. Bake until the chicken is no longer pink at the center, and the carrots are tender, 12 to 15 minutes. Let the chicken rest before slicing across the grain, 5 minutes.
Meanwhile, remove the flatbread from the packaging and sprinkle lightly with water. Brush with 1 tablespoon olive oil, sprinkle with the dukkah, and season with a pinch of salt. Slide the flatbread directly onto an oven rack and bake until soft and warm, 5 minutes. Cut or tear into large pieces and wrap in a clean towel to keep warm. Slice the remaining lemons into wedges. Pick the parsley, toss the stems, and chop the leaves.
Transfer the chicken and carrots to plates, drizzle with the remaining tahini, and sprinkle with chopped parsley. Serve warm, with the flatbread alongside, and lemon wedges for squeezing.
The chicken breasts may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.