Tangy Herb Grilled Chicken served over Kale Tahini Salad - Kosher.com

Name: Tangy Herb Grilled Chicken served over Kale Tahini Salad - Kosher.com
Ingredients: 4 boneless, skinless chicken breasts, sliced in half or thirds lengthwise, yielding thinner pieces; 3 tablespoons Gefen Extra-Virgin Olive Oil; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh mint, chopped; 3-4 cloves garlic, minced; 1/2 teaspoon sumac; 1 tablespoon za’atar; juice of 1/4 lime; salt; freshly ground Gefen Pepper; kale; red cabbage; cucumber; tomato; hard-boiled egg; pickles; olives; beets; pickled turnips; fresh mint, for garnish; Haddar Baracke Tahini, for garnish; 2 tablespoons Haddar Baracke Tahini; juice of 1/2 lemon; 1 tablespoon za’atar; 1 tablespoon fresh parsley; water, to thin

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This chicken recipe is delicious and can be served as is, topped with a chimichurri sauce or as pictured in a salad.

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Ingredients

4 boneless, skinless chicken breasts, sliced in half or thirds lengthwise, yielding thinner pieces
3 tablespoons Gefen Extra-Virgin Olive Oil
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
3-4 cloves garlic, minced
1/2 teaspoon sumac
1 tablespoon za’atar
juice of 1/4 lime
salt
freshly ground Gefen Pepper
kale
red cabbage
cucumber
tomato
hard-boiled egg
pickles
olives
beets
pickled turnips
fresh mint, for garnish
Haddar Baracke Tahini, for garnish
2 tablespoons Haddar Baracke Tahini
juice of 1/2 lemon
1 tablespoon za’atar
1 tablespoon fresh parsley
water, to thin