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4 Serves
88 Mins
Preheat your oven to 190°C and prepare the chicken by seasoning it thoroughly with salt, black pepper, and poultry seasoning.
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GermanVitamin E
2 mg / 15 mgVitamin K
61 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
139 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
107 mg / 420 mgPhosphorus
872 mg / 1,250 mgPotassium
871 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
14 g / 20 gCholesterol
146 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken breasts until they develop a golden-brown crust on both sides.
Transfer the skillet to the preheated oven and bake the chicken for 20 to 25 minutes until fully cooked through.
Remove the chicken from the oven and let it rest for 5 minutes before shredding it into bite-sized pieces.
Assemble the dish by layering toasted bread pieces in a serving dish, topping with the shredded chicken, and drizzling with the prepared yogurt-tahini sauce.
7
g39
g5
g
Mexican
French