Baharat Spiced Chicken

Ingredients

• 2 Garlic Cloves
• 4 Mint Sprigs
• 6 Cilantro Sprigs
• 2 Boneless Skinless Chicken Breasts
• 2 tsp. Baharat Spice
• 9 oz Carrots
• 1 Zucchini
• 1 Yellow Squash
• 4 oz Grape Tomatoes
• 1 Lemon
• ¼ tsp. Red Pepper Flakes
• Olive Oil
• Salt Pepper
• foil. Thoroughly rinse produce and pat dry. Mince garlic. Stem
• and coarsely chop mint and cilantro (reserve a few mint leaves

Instructions

1. 1

   Prepare the Ingredients and Marinate Chicken: and coarsely chop mint and cilantro (reserve a few mint leaves for garnish). Rinse chicken breasts, pat dry, and place on a plate. Season with baharat spice blend, half of garlic, half of mint, and 1 Tbsp. olive oil. Cover with plastic, allow to marinate at least 15 minutes, and wash hands. Trim ends off carrot, peel, and cut into ½” diagonal pieces. Cut zucchini and yellow squash into 1” dice. Halve grape tomatoes. Zest and halve lemon.

2. 2

   Make the Cilantro Oil: Tbsp. olive oil and half of lemon zest. Season with a pinch of salt and pepper and set aside to let flavors marry.

3. 3

   Cook the Chicken: and add marinated chicken. Cook until well-browned on both sides, about 3 minutes per side. Remove to prepared until a minimum internal temperature of 165 degrees is reached. Remove from oven, wrap in foil, and set aside. Wipe out pan and return to heat. Char the Vegetables Heat 1 tsp. olive oil in pan used to cook chicken. Add carrot, zucchini, and yellow squash pieces. Allow to cook undis- turbed for 3 minutes, or until lightly charred. The key to a quality sear is to not move the vegetables too soon. Stir and continue cooking 5 more minutes. Add red pepper flakes (to taste) and season with a pinch of salt and pepper.

4. 4

   Finish the Vegetables: Add tomatoes and remaining garlic to pan and cook 5 more minutes, stirring frequently, until zucchini and squash are tender and carrot is cooked through. Remove from heat and add remaining lemon zest and juice from half a lemon. Add remaining mint and season with a pinch of salt and pepper,

5. 5

   Plate the Dish: Place a bed of charred vegetables on a plate or in a shallow dish. Slice chicken (or serve whole, if desired) and place atop vegetables. Spoon cilantro oil over chicken, garnish with reserved mint leaves, and serve.