This marinade uses silan, otherwise known as date honey, an Israeli staple that adds tremendous flavor and works well to coat the meat and vegetables. Date honey is high in antioxidants and a great alternative to processed sugar, but should still be used in moderation. Learn more about silan here.
- Cook Time
- Prep Time
- 4 tablespoons Jamie Geller Silan (date honey)
- 2 tablespoons balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 2 large cloves garlic, grated
- 4 (6 oz.) boneless, skinless chicken breasts
- 1 teaspoon salt
- Freshly cracked black pepper
- 4 cups mixed vegetables of choice, sliced (eggplant, zucchini, peppers, onions and mushrooms are our fave)
- 2 tablespoons tahini
- 2 tablespoon lemon juice
- Garnish: Chopped fresh flat-leaf parsley
- In a small bowl, whisk to combine silan, vinegar, extra virgin olive oil and grated garlic.
- Divide the marinade equally in two large bowls or resealable bags.
- Add chicken to one bowl/bag and vegetables to the other. Allow chicken and vegetables to marinate for at least 30 minutes or overnight.
- Preheat a grill medium high heat. If using a oven broiler, preheat to high and use a grill pan or broiler pan.
- Once grill or broiler is hot, place chicken and vegetables on the grill or in oven. Cook chicken for 6 to 8 minutes per side or until the internal temp reaches 165-167°F. Remove from grill or pan, place on a platter and cover with foil to rest. Continue to cook vegetables 3 to 5 minutes more, until they are slightly charred and soft. Place vegetables on same platter as chicken.
- Combine tahini with lemon juice and 2 tablespoons of water; stir well. Drizzle tahini sauce over chicken and vegetables. Garnish with chopped parsley and serve immediately.
- Serving Size: 1 serving
- Calories: 532
- Carbohydrate Content: 27.9 g
- Cholesterol Content: 151 mg
- Fat Content: 5.1 g
- Fiber Content: 24 g
- Protein Content: 52.2 g
- Sodium Content: 743 mg
- Sugar Content: 22.3 g