Tangy Herb Grilled Chicken served over Kale Tahini Salad
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
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