By Maisie St.+James
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes, about 1/2 inch in size. Place on a baking sheet and drizzle with a little olive oil. Season with salt and pepper. Roast in the oven for 25 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, in a small bowl, combine the sliced chicken thighs with 1 tsp of olive oil, 1 clove of minced garlic, 1/2 tsp of cumin, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices.
Heat a non-stick pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Ensure the chicken reaches an internal temperature of 165°F (75°C) to be safe to eat.
In a separate bowl, prepare the tahini dressing by mixing 1 tbsp of tahini with 1 tbsp of lemon juice, a pinch of salt, and a bit of water to thin it out to a pourable consistency.
In a large mixing bowl, combine the mixed salad greens, diced cucumber, halved cherry tomatoes, and chopped parsley. Toss to combine.
Once the roasted sweet potatoes are done, add them to the salad along with the cooked chicken pieces. Drizzle the tahini dressing over the top and toss gently to combine everything.
Serve the salad immediately, optionally garnished with extra parsley.
How did this recipe turn out? Let others know!
to rate this recipe
By Maisie St.+James
This Middle-Eastern Salad Chicken Healthy Gluten-Free recipe is ready in 40 minutes and features boneless skinless chicken thigh, sliced, mixed salad greens, cucumber, diced and other delicious ingredients. Contains 370 calories total.
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into small cubes, about 1/2 inch in size. Place on a baking sheet and drizzle with a little olive oil. Season with salt and pepper. Roast in the oven for 25 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, in a small bowl, combine the sliced chicken thighs with 1 tsp of olive oil, 1 clove of minced garlic, 1/2 tsp of cumin, salt, and pepper. Mix well to ensure the chicken is evenly coated with the spices.
Heat a non-stick pan over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Ensure the chicken reaches an internal temperature of 165°F (75°C) to be safe to eat.
In a separate bowl, prepare the tahini dressing by mixing 1 tbsp of tahini with 1 tbsp of lemon juice, a pinch of salt, and a bit of water to thin it out to a pourable consistency.
In a large mixing bowl, combine the mixed salad greens, diced cucumber, halved cherry tomatoes, and chopped parsley. Toss to combine.
Once the roasted sweet potatoes are done, add them to the salad along with the cooked chicken pieces. Drizzle the tahini dressing over the top and toss gently to combine everything.
Serve the salad immediately, optionally garnished with extra parsley.
Calories per Serving: 370
Your Rating:
