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Meat
Easy
30 Minutes
Diets 
This chicken recipe is delicious and can be served as is, topped with a chimichurri sauce or as pictured in a salad.
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
1/2 teaspoon sumac
1 tablespoon fresh parsley
freshly ground Gefen Pepper
water, to thin
Mix together all ingredients for chicken and pour over chicken. Allow to marinate for 10 minutes to one hour (not more).
Grill chicken on barbecue or in a grill pan.
Prepare dressing by whisking all ingredients together. Slowly add water to thin to desired consistency.
To assemble salad, take a generous amount of tahini dressing to coat kale. Massage it in well with your hands and let it sit for about 15 minutes.
Add remaining ingredients to salad (including chicken) and garnish with tahini and fresh mint.
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