Ingredients
- 1.5–2 lb boneless skinless chicken thighs
- 2 lemons (juiced)
- ½ c. avocado oil
- 1/2 head romaine lettuce
- 1/2 head butter lettuce
- ½ c. tahini
- ¼ – ½ c. water
- Fresh parsley and mint
- Cherry tomatoes and cucumber
Instructions
- Marinate chicken: Whisk together lemon juice, avocado oil, garlic, spices, salt, and pepper in a bowl. Coat chicken thighs in the marinade and refrigerate for at least 2 hours or overnight.
- Preheat oven to 425°F.
- Roast chicken: Place marinated chicken on a baking sheet and roast for about 30 minutes until cooked through.
- Prepare salad: Chop romaine and butter lettuce, parsley, mint, tomatoes, cucumber, and red onion; toss in a large bowl.
- Make tahini dressing: Blend tahini, olive oil, lemon juice, salt, pepper, and water until smooth.
- Assemble salad: Top greens with sliced chicken and drizzle with tahini dressing before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg
Keywords: For best flavor, marinate the chicken overnight. Feel free to customize the salad with your favorite vegetables or add nuts for extra crunch. Serve with warm pita bread or topped with feta cheese for added texture.
