Baharat chicken over wilted kale with tzatziki-cucumber salad

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

Baharat chicken over wilted kale with tzatziki-cucumber salad

Carb-Conscious, Soy-Free, Mediterranean, Paleo, Lean & Clean, Family-Friendly, Gluten-Free, Diabetes-Friendly, Dairy-Free

2 Servings, 390 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 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket baharat spice blend (sumac - sweet smoked paprika - baharat)
  • 1 or 2 cloves organic peeled fresh garlic
  • ¼ pound organic shredded kale or other leafy greens
  • 6 ounces organic grape or cherry tomatoes
  • 1 organic cucumber
  • 1 organic red onion
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket tzatziki base (paleo mayo - coconut milk - lemon juice - garlic - kosher salt - dried dill)

Nutrition per serving

Calories 390, Total Fat 20g (31% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 145mg (48% DV), Sodium 290mg (12% DV), Total Carb. 25g (8% DV), Fiber 6g (24% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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.


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 and 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 garlic and start the salad. 


Prep the garlic; cook the kale

  • Thinly slice the garlic.

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. 


Make the tzatziki-cucumber 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 enough onion to measure ½ cup [1 cup].
  • Strip the mint leaves from the stems; coarsely tear the leaves. Set aside half for garnish.

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


Transfer the tzatziki-cucumber 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 and onion. 
  • Strip and tear the mint leaves. 
  • Assemble the salad.
  • Garnish the salad with mint.