Ingredients

GROUP A: CHICKEN

• 4 - 5 oz boneless chicken (if using a thick breast piece, tenderize before seasoning)

• 1/2 tbsp rice vinegar

• 2 tbsp za’atar seasoning

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tbsp olive oil

• Salt & pepper, to taste

GROUP B: SALAD

• 1 1/2 - 2 cups mixed greens (dealer’s choice; I used romaine and baby spinach)

• 1 medium red radish

• 5 - 6 mint leaves

• 1 sprig of flat-leaf parsley

• 1/ 2 tsp lime juice

• 1/2 tsp olive oil

• Salt & pepper, to taste

GROUP C: DRESSING

• 1 1/2 tbsp tahini paste

• 1/2 tsp garlic powder

• 1 tsp heavy cream

• 1 tsp lime juice

• 1 tsp water

• Salt & pepper, to taste

Method

• Marinate the chicken: Toss all Group A ingredients into a medium bowl. Rub the chicken well with the spices. Let it sit for about 20 minutes.

• Make the dressing: Mix all Group C ingredients in a small bowl and set aside. Add more water if you desire a more runny sauce.

• Prep the salad: Cut the radish into very thin slices; use a vegetable peeler as an easier alternative. Add the mixed greens, sliced radish, and mint to a medium bowl. Pluck off the parsley leaves and toss them in. Do not add the seasoning till it is time to plate.

• Cook the chicken: In a medium skillet, heat up some olive oil on medium-high heat. Add the chicken once the oil has a sheen to it. Cook on each side for 4 - 4 1/2 minutes, till the za’atar becomes crisp and the chicken is well browned. Add a little water to the skillet occasionally if it seems like the chicken is sticking to the surface. This will help gather all the bits of fond and bind them better to the chicken as it cooks.

• Once the chicken is cooked, remove it immediately from heat. Add salt, pepper, lime juice and olive oil to the salad and toss to coat it well. Transfer the salad to a plate, drizzle the dressing over it and plate the chicken. Scrape off any browned za’atar bits from the skillet and scatter over the chicken. Enjoy warm.