You Will Need:

  • 4 medium corn cobs + 2 pinches of Himalayan salt + 1 tsp of butter
  • 1/3 of red onion- chopped
  • 1/2 of telegraph cucumber- cubed
  • 16 cherry tomatoes- cut to 4 quarters
  • 1/2 red capsicum- chopped
  • 2 handful of rocket lettuce- chopped
  • 10 leaves of basil- chopped
  • 4 skinless chicken breasts
  • 1/3 cup Extra virgin Olive oil
  • 1 tsp of pink Himalayan salt
  • 1 tsp of “Eight Spice Sprinkle”
  • 2 cups of Greek yogurt unsweetened
  • 1 tsp of tahini butter
  • Pinch of Himalayan salt
  • 2 pinches of paprika
  • 1/2 lemon squeezed
  • Drizzle of chilly infused olive oil  

Directions:

  1. Chicken: Turn on your oven on grill. Take chicken breasts and slice each breast to three parts by the length of the breast so slices are long. In the little bowl combine olive oil, salt, and “Eight Spice Sprinkle “blend mix all together. Marinate chicken with prepared potion massaging it into the breast slices. Sit it for 15 minutes. Heat non-stick pan, place 4 slices on the pan at once leaving some space between them, fry for 1 minutes or until golden then turn, wait for 1 minutes on another side and put the pan into the Grill oven for 1 minute. Take chicken out of the pan and put it onto the serving platter covering it with the foil. Repeat
  2. Corn: Put Corn Cobs into wider the pot cover with cold water, put couple of pinches of salt, once brought to the boil, cover it with the lead and slow simmer for 15 minutes. Once time is up tip the water out of the pot, take piece of butter and rub corn slightly with it. Leave corn in the pot till the serving so it’s nice and warm.
  3. Salad: Chop up all the vegetables (tomatoes, cucumber, capsicum, onion, basil, rocket lettuce) drizzle it with olive oil and squeeze half of the lemon over the salad, mix turning it gently few times.
  4. Yogurt Dip: Combine together yogurt, tahini, lemon, salt and paprika, mix it thoroughly until even texture, Put it into the serving bowl, drizzle it over with chilly infused oil.

Serve and enjoy your dinner

Bon Appetit

Nutrition Facts
4 servings per container
Serving size 1 Serving

Amount per serving
Calories 417
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 563mg 25%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 11g
Includes 0g Added Sugars 0%
Protein 37g

Potassium 497mg 11%
Vitamin A 50%
Vitamin C 21%
Calcium 14%
Iron 5%

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Recipe
Step-by-Step Photos

Grilled Chicken “Persian Night” dinner Recipe is reasonably easy to make and it Feeds four. The flavours are all fresh zesty and very mediterranean and would satisfy some of the fussy once!

If you’ve got less than four people to feed no drama as you can always use the leftovers for lunch!  

The ingredients are pretty simple to find especially in spring or summer.  

Enjoy

Bon Appetit

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