By Protein
Mediterranean Za’atar Chicken with Lemon Tahini Recipe
Ingredients
- 1 ea. Tyson True® Tenderpressed® IF Unbreaded Boneless Skinless Chicken Breast Filets, 5 oz., Za’atar-Seasoned and Grilled (Sub-Recipe)
- 4 oz. Trimmed and Grilled Broccolini
- 1/2 oz. Herb Pomegranate Gremolata (Sub-Recipe)
- 2 oz. Lemon Tahini (Sub-Recipe or Commercially Prepared)
Bright Mediterranean flavor meets a tender, juicy grilled chicken breast filet seasoned with za’atar and fresh lemon. Charred broccolini, creamy lemon tahini and a colorful herb-pomegranate gremolata create contrast in every bite. This composed entrée gives foodservice operators a vibrant lunch or dinner feature with recognizable ingredients, bold color and layered texture.
Directions
- Place a serving plate on a clean work surface.
- Place the grilled za’atar-seasoned Tyson True® Tenderpressed® chicken breast filet in the center of the plate.
- Arrange the grilled broccolini alongside the chicken.
- Top the chicken with the herb pomegranate gremolata.
- Drizzle the lemon tahini across the chicken and plate, then serve immediately.
Grilled Za'atar Chicken Breast
Ingredients
- 1 ea. Tyson True® Tenderpressed® IF Unbreaded Boneless Skinless Chicken Breast Filets, 5 oz., Frozen
- 1/2 tsp. Prepared Za’atar Seasoning
- 2 tsp. Fresh Squeezed Lemon Juice
Directions
- Preheat the flame grill to 350°F.
- Remove the frozen chicken breast filet from the packaging. Do not thaw.
- Coat both sides of the filet with the za’atar seasoning and lemon juice.
- Place the frozen filet directly on the clean, preheated grill grates.
- Cook for 6-8 minutes on the first side with the lid closed.
- Turn the filet 90 degrees if grill marks are desired and cook for 2-3 minutes more.
- Flip the filet and cook for an additional 6-8 minutes with the lid closed.
- Continue cooking until the thickest part of the filet reaches an internal temperature of 165°F.
- Remove the filet from the grill and allow it to rest for 2-3 minutes before serving.
Herb Pomegranate Gremolata
Ingredients
- 2 tbsp. Fresh Chives - Finely Sliced
- 1 tbsp. Fresh Lemon Zest
- 1 1/2 tbsp. Fresh Orange Zest
- 1 ea. Fresh Garlic Clove - Finely Grated
- 2 tbsp. Prepared Pomegranate Molasses
- 2 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh Squeezed Lemon Juice
- 1/2 tsp. Kosher Salt
- 1/4 tsp. Ground Black Pepper
- 1/2 cup Pomegranate Arils - Roughly Chopped
- 1/2 cup Fresh Italian Parsley - Finely Chopped
- 1/4 cup Fresh Mint Leaves - Finely Chopped
Directions
- Combine the chives, parsley, mint, pomegranate arils, garlic, lemon zest and orange zest in a stainless steel mixing bowl.
- Whisk together the pomegranate molasses, olive oil, lemon juice, kosher salt and black pepper.
- Fold the dressing into the herb mixture until evenly combined.
- Let the gremolata stand for 15-20 minutes before service to allow the flavors to bloom.
- Hold refrigerated and use within 24 hours for best color and freshness.
Lemon Tahini
Ingredients
- 2 cups Tahini Paste - Well Stirred
- 1 cup Fresh Squeezed Lemon Juice
- 1/2 cup Ice Water - Plus Additional as Needed
- 1/4 cup Extra Virgin Olive Oil
- 3 tbsp. Fresh Garlic - Finely Grated
- 2 tbsp. Honey
- 1 tbsp. Kosher Salt
- 1 tsp. Ground Cumin
- 1/2 tsp. Ground White Pepper
- 1 tsp. Fresh Lemon Zest
Directions
- Combine the tahini and lemon juice in a mixing bowl. The mixture will tighten and thicken.
- Add the garlic, honey, kosher salt, cumin, white pepper and lemon zest.
- Slowly whisk in the ice water until the sauce is smooth and creamy.
- Stream in the olive oil while whisking.
- Adjust the consistency with additional water as needed. The finished sauce should be thick enough to plate beneath a protein but fluid enough to spread with a spoon.
- Refrigerate for at least 30 minutes before service.
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