Baharat chicken over wilted kale with tzatziki salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Baharat chicken over wilted kale with tzatziki salad

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Baharat chicken over wilted kale with tzatziki salad

Keto-Friendly, Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 420 Calories/Serving

20 Minutes

Our chefs love to embrace the motto “maximum flavor with minimal ingredients.” And these juicy chicken thighs, infused with warm Middle Eastern spices, are a perfect example.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Chicken options:
  • 2 boneless skinless chicken thighs (about 6 ounces each)
  • 2 boneless skinless chicken breasts (about 5 ounces each)
  • Sunbasket baharat spice blend (sumac - sweet smoked paprika - baharat)
  • 6 ounces organic grape or cherry tomatoes
  • 1 organic cucumber
  • 1 organic red onion
  • 4 or 5 sprigs organic fresh mint
  • 1 or 2 cloves organic peeled fresh garlic
  • Sunbasket tzatziki base (paleo mayo - coconut milk - lemon juice - garlic - kosher salt - dried dill)
  • 5 ounces organic shredded kale or other leafy greens

Nutrition per serving

Calories 420, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 170mg (57% DV), Sodium 330mg (14% DV), Total Carb. 21g (8% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Eggs, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season with salt, pepper, and the baharat spice blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate. Do not clean the pan.

While the chicken is cooking, prepare the salad. 


Make the tzatziki salad

  • Cut the tomatoes in half.
  • Peel the cucumber if desired; cut the cucumber in half lengthwise, then crosswise into enough ¼-inch-thick half-moons to measure 1½ cups [3 cups].
  • Peel and thinly slice the onion.
  • Strip the mint leaves from the stems; coarsely tear the leaves. Set aside half for garnish.
  • Thinly slice the garlic; set aside for the kale. 

In a large bowl, combine the tomatoes, cucumber, half the mint, and as much onion as you like. Add the tzatziki base and toss to coat. Season to taste with salt and pepper. 


Cook the kale

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 30 seconds. Add the kale and 1 tablespoon [2 TBL] water and cook, scraping up any browned bits from the bottom of the pan, until the kale is wilted, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the tzatziki salad and kale to individual plates. Top the kale with the chicken, garnish the salad with the remaining mint, and serve.

Kids Can!
  • Time the chicken and kale. 
  • Measure the cucumber. 
  • Strip and tear the mint leaves. 
  • Assemble the salad.
  • Garnish the salad with mint.