Cooking Instructions
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Step 1
Measure your spices:
Ground Cumin (1 Tbsp)
,
Ground Coriander (1 Tbsp)
,
Paprika (1 tsp)
,
Cayenne Pepper (1 tsp)
,
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
,
Ground Nutmeg (1/4 tsp)
,
Ground Cinnamon (1/4 tsp)
and
Ground Allspice (1/4 tsp)
.
Step 2
In a medium-sized bowl, mix together the
Greek Yogurt (1/4 cup)
, the juice from
Lemon (1/3)
and
Ground Allspice (1/4 tsp)
to make a marinade.
Step 3
Dice the
Boneless, Skinless Chicken Breasts (2)
into small (1/4-inch) pieces and coat evenly with the yogurt marinade. Cover and refrigerate at least 30 minutes, or overnight if possible.
Step 4
In a food processor or blender, blend together the
Canned Cannellini White Kidney Beans (1 cup)
, the juice from
Lemon (1/8)
,
Dill Pickle (1)
,
Pickle Juice (1 Tbsp)
,
Greek Yogurt (2 Tbsp)
,
Tahini (2 Tbsp)
,
Olive Oil (2 Tbsp)
,
Ground Cumin (1 tsp)
, and
Ground Coriander (1 tsp)
.
Step 5
Season the dressing with
Salt (to taste)
and
Ground Black Pepper (to taste)
and adjust the amount of spices/pickle/tahini to your liking.
Step 6
For the Quick Tabbouleh Salad, prepare the ingredients. Place the
Tomato (1)
,
Red Onions (1 Tbsp)
, and
Fresh Parsley (1 cup)
in a bowl and simply toss them together. Season with
Salt (to taste)
Ground Black Pepper (to taste)
.
Step 7
Heat a pan over high heat with
Olive Oil (1 tsp)
. Cook the chicken on high heat, browning well, for about 10 minutes. You want the chicken crispy on the outside, but not dry.
Step 8
When done, toss in 1 tablespoon of the tahini dressing and a splash of juice from
Lemons (to taste)
.
Step 9
Toss together your
Salad Greens (to taste)
, some tabbouleh,
Baby Bell Peppers (to taste)
and any other vegetables you want. Add the dressing and warm chicken and serve.
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