4
Servings
Prep Time
17 Min
Cook Time
14 Min
  • 1 ½ tablespoons za’atar seasoning mix
  • 8 (about 1 pound) chicken tenders
  • 4 tablespoons extra virgin olive oil, divided
  • 2 cups packed spinach leaves
  • ½ cup packed mint leaves
  • ½ jalapeño, seeded and coarsely chopped
  • 1 clove garlic, coarsely chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Maggi® Granulated Chicken Flavor Bouillon
  • WHERE TO BUY
Step 1
Sprinkle za’atar seasoning over both sides of chicken tenders. Brush lightly with 1 tablespoon oil. Thread chicken onto 8 (6-inch) skewers. (If using wooden skewers, soak in water to prevent from burning while cooking.)
Step 2
Broil or grill chicken for 7 minutes on each side or until no longer pink in center. While chicken is cooking, make mint harissa.
Step 3
Place spinach, mint, jalapeño, garlic, lemon juice and bouillon in food processor; cover. Process for a few seconds. While processor is running, remove feed tube cover and pour in remaining 3 tablespoons oil.
Step 4
Remove skewers from chicken. Serve with mint harissa.

Nutrition Information

277.95 Kcal

  • protein

    26.86 Grams

  • carbohydrates

    4.63 Grams

  • sodium

    422.89 Milligrams

  • fat

    16.76 Grams