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ShareLemon Chicken With Date, Almond, And Grilled Pita Salad
Ingredients
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 rounds of pita bread
- 1/4 cup olive oil, plus more for pita
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1/2 cup chopped dates
- 1/2 cup chopped toasted almonds
- 1 teaspoon sumac (or 1/2 tsp lemon zest)
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- 2 teaspoons toasted sesame seeds
- 1/4 teaspoon kosher salt
- 6 cups (5 oz) baby spinach
- 1/3 cup sliced red onion
Directions
1. Make chicken skewers: in a medium bowl mix lemon juice, honey, garlic, cumin, red pepper flakes and 1/4 cup olive oil. Cut chicken into large pieces and add to the lemon mixture. Chill 1 hr. thread chicken onto skewers and grill over medium-high heat until just cooked through, about 8 min.
2. While chicken marinates brush pitas with extra oil and grill, toasting well on both sides. Tear into pieces; set aside.
3. Make dressing: Whisk together the 1/4 cup olive oil, vinegar, honey, dates, almonds, sumac, red pepper flakes, cumin, sesame seeds and salt; set aside until ready to serve salad.
4. Combine spinach, red onion and grilled pita and toss with some of the date and almond dressing. Serve with chicken skewers and put remaining dressing on the side.
Nutrition Facts
- Servings Per Recipe 4
- cal.(kcal)700,
- Fat, total(g)43,
- chol.(mg)97,
- sat. fat(g)6,
- carb.(g)55,
- fiber(g)6,
- pro.(g)28,
- sodium(mg)416,
- Percent Daily Values are based on a 2,000 calorie diet
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