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Israeli Chicken Board

Prep Time: 20 minutes
Cook Time: 5 minutes
Rest time: 5 minutes
Total Time: 30 minutes
Servings: 10
Calories: 584kcal
Prep time: 20 minutes Rest time: 15 minutes Cook time:5 minutes Serves 10
Print Recipe

Ingredients

Chicken

  • 2 tablespoons lemon juice
  • 5 garlic cloves minced
  • 3/4 teaspoon salt
  • 1 tablespoon Jamie Geller Za’atar
  • 1 tablespoon Jamie Geller Sumac
  • 3 tablespoons mayonnaise
  • 1/4 cup olive oil
  • 2 pounds boneless skinless, chicken breasts, cut thin

The Board

  • 3 medium tomatoes diced
  • 1 small red onion diced
  • 2 ½ cups sliced red cabbage
  • 4 cucumbers diced
  • 1/2 bunch parsley chopped
  • 7 ounces Israeli pickles sliced thin lengthwise
  • 1 lemon sliced
  • 2 cups cooked rice optional
  • 8 pitas

Tahini Sauce

  • 1 cup tahini
  • ¾-1 cup water
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 3 garlic cloves

Instructions

  • In a medium bowl combine lemon juice, garlic, salt, za’atar, sumac, mayonnaise, and olive oil. Mix well and add chicken. Toss to coat well and let marinate for 15 minutes.
  • Preheat a saute pan or grill pan over medium heat. Grill chicken for about 2 minutes per side or until fully cooked. Let cool before cutting into strips.
  • Meanwhile, prepare remaining ingredients by cutting veggies and cooking rice.
  • Prepare tahini sauce. Add tahini to food processor with water, lemon juice, salt and garlic. Process until fully combined and smooth. Taste and adjust for seasoning adding more water if needed.
  • Place everything on a large board and serve, allowing everyone to assemble their own bowls or pitas as desired.

Video

Nutrition

Calories: 584kcal | Carbohydrates: 49g | Protein: 28g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 914mg | Potassium: 880mg | Fiber: 5g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 34mg | Calcium: 143mg | Iron: 5mg