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


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: