Sumac Seared Chicken with Spinach and Tahini Honey Lemon Dressing
Serves: 4
  • For the chicken:
  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 3 tablespoons olive oil
  • 1 tablespoon ground sumac (see note)
  • Kosher salt
  • Fresh ground black pepper
  • For the pita croutons:
  • 2 whole wheat pita breads
  • 2 tablespoons olive oil
  • For the tahini dressing:
  • ½ cup Greek-style plain yogurt
  • ⅓ cup milk
  • 2 tablespoons Tahini paste
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely chopped (1 teaspoon)
  • For the spinach salad:
  • 5 oz baby spinach leaves (about 10 cups)
  • 1 bunch radishes (about 12 radishes)
  • ½ cucumber
  1. For the chicken, pound breasts to ½-inch thickness. Stir together 2 tablespoons olive oil and the sumac and brush on one side of chicken. Refrigerate at least 1 hour or up to overnight.
  2. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Sprinkle chicken with salt and pepper and place it, sumac side down, in the skillet. Cook until browned and halfway cooked, about 4-5 minutes; turn and cook until browned and chicken is cooked through, about 4-5 minutes.
  3. For the pita croutons, tear pita bread into 1-inch pieces. Heat olive oil in a skillet over medium heat; add pita and stir to coat evenly. Cook and stir until pita is browned and crisp, about 4 minutes; sprinkle with salt and remove to cool to room temperature.
  4. For the Tahini dressing, whisk together all ingredients until smooth; season with salt and pepper. Refrigerate until using.
  5. For the spinach salad, trim ends from radishes and thinly slice. Peel cucumber and thinly slice. Toss together spinach, radishes, cucumbers and cooled croutons.
  6. To serve, put chicken on serving plates. Pile spinach salad over chicken. Drizzle with Tahini dressing. Or toss spinach with Tahini dressing then pile over chicken.
Two teaspoons grated lemon zest and 1 teaspoon paprika can be substituted for the sumac.
Recipe by A Year at the Table at