Nutrition balance score
Good
Glycemic Index
28
Low
Glycemic Load
4
Low
Nutrition per serving
Calories624.2 kcal (31%)
Total Fat39.9 g (57%)
Carbs13.9 g (5%)
Sugars4.7 g (5%)
Protein53.2 g (106%)
Sodium2045.6 mg (102%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3chicken bouillon cubes
Kosher salt
to taste
4chicken breasts
0.5red onion
small dice
2Roma tomatoes
small dice
3 stalkscelery
small dice
½ cupdill
finely chopped
2 Tbspparsley
finely chopped
⅓ cupcapers
3 Tbspza’atar seasoning
Black pepper
to taste
½ cuptahini
2lemons
Zest and Juice of
⅓ cupwater
or enough to thin it out just enough to make it spreadable
1 tspmaple syrup
or honey or another sweetener of your choice, this just balances out the flavor
Extra virgin olive oil
to taste
Instructions
Step 1
1. Fill a stock pot with water. Bring to a boil and reduce to a simmer. Add the bouillon cubes and stir until dissolved. Season the water with kosher salt. Add the chicken breasts and cook for 30 minutes, or until fully cooked throughout. Remove from the heat and let them cool. (I like to run them over cold water to let them cool faster.)
Step 2
2. Shred the chicken with two forks. Place it in a large bowl. Add the onion, tomatoes, celery, capers and dill. Set aside. In a small mixing bowl, combine the parsley, za’atar, tahini, lemon juice, lemon zest, maple syrup, salt to taste and pepper to taste. Add enough water to thin it out. Adjust seasoning for salt and pepper. Pour the dressing into the chicken mixture and toss. Add a swirl of extra virgin olive oil for moisture and extra floral flavor (do this to taste.)
Step 3
3. Keep covered in the fridge for up to 4 days! Or, serve on a melt or lettuce wrap like I did here 😊
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