A nutrient-packed dish inspired by Middle Eastern flavors. Chicken breasts are seasoned with a bahārāt spice blend, then pan-seared and roasted to a juicy finish. They’re served over a kale salad tossed with dates and drizzled with a bright lemon and olive oil dressing. A gremolata of pine nuts, mint, and lemon zest adds bright notes over top. Sautéed sweet potatoes — dusted with za’atar seasoning — complete the meal

Categories: FoodGreen Chef

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