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INGREDIENTS:
- 2 lemons
- extra virgin olive oil
- za'atar
- garlic powder
- crushed red pepper flakes
- sea salt
- black pepper
- 1 lb chicken
- 1 cup basmati rice
- 1 shallot, diced
- 6 gloves of garlic, chopped
- 1 + 1/2 tsp turmeric powder
- 2 cups chicken bone broth
- 2 roma tomatoes, diced
- 1/4 a red onion, diced
- 1 cucumber, sliced
- Jeff’s Garden Mild banana pepper rings (sunshine mix), chopped into a relish
- tahini
- honey
STEPS:
Chicken:
- in a large dish, add extra virgin olive oil, juice of one lemon, zest of one lemon, za'atar, garlic powder, crushed red pepper flakes, sea salt and black pepper
- mix together then add your raw chicken and marinate
- broil chicken on high (500F) until it reaches an internal temp of 165F (~10-12 minutes depending on thickness of the chicken), making sure to flip halfway through
Turmeric Rice:
- In a skillet, sauté shallot and garlic in olive oil
- Add one cup of basmati rice, 1 and 1/2 teaspoons turmeric powder and stir
- add 2 cups of chicken bone broth and lots of black pepper
- Cover and bring to a boil. Then reduce heat and simmer for 15-20 minutes
Lemon Tahini Dressing:
- 1/4 cup tahini
- 1 lemon, squeezed
- 2 tablespoons cold water
- 1 teaspoon honey
- salt