By Maisie St.+James
In a small bowl, mix 1 tablespoon of lemon juice, 1 minced garlic clove, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Add the sliced chicken thighs, and coat them well with the marinade. Let it sit for about 10 minutes to absorb the flavors.
Heat 1 teaspoon of olive oil in a pan over medium-high heat. Add the marinated chicken slices and cook for about 5-7 minutes, until they are fully cooked and slightly golden. Remove from heat and set aside.
Prepare the tahini dressing by whisking together 1 tablespoon of tahini, 1 tablespoon of lemon juice, and a pinch of salt. Add a splash of water if needed to reach a smooth dressing consistency.
In a large bowl, combine 2 cups of mixed salad greens, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, and 2 tablespoons chopped parsley.
Cut the small roasted sweet potato into bite-sized pieces and add them to the salad mixture.
Add the cooked chicken slices to the salad bowl. Drizzle the tahini dressing over the salad and toss everything gently to combine.
Season with additional salt and pepper to taste, if necessary, and serve immediately.
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By Maisie St.+James
This Salad Middle-Eastern Chicken Healthy recipe is ready in 30 minutes and features boneless skinless chicken thigh, sliced, mixed salad greens, cucumber, diced and other delicious ingredients. Contains 450 calories total.
In a small bowl, mix 1 tablespoon of lemon juice, 1 minced garlic clove, 1/2 teaspoon of cumin, and a pinch of salt and pepper. Add the sliced chicken thighs, and coat them well with the marinade. Let it sit for about 10 minutes to absorb the flavors.
Heat 1 teaspoon of olive oil in a pan over medium-high heat. Add the marinated chicken slices and cook for about 5-7 minutes, until they are fully cooked and slightly golden. Remove from heat and set aside.
Prepare the tahini dressing by whisking together 1 tablespoon of tahini, 1 tablespoon of lemon juice, and a pinch of salt. Add a splash of water if needed to reach a smooth dressing consistency.
In a large bowl, combine 2 cups of mixed salad greens, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, and 2 tablespoons chopped parsley.
Cut the small roasted sweet potato into bite-sized pieces and add them to the salad mixture.
Add the cooked chicken slices to the salad bowl. Drizzle the tahini dressing over the salad and toss everything gently to combine.
Season with additional salt and pepper to taste, if necessary, and serve immediately.
Calories per Serving: 450
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