“To any woman who needs to hear it today; you are lavishly loved by Christ and, therefore, lavishly lovely. Breathtaking. Exquisite. Chosen.” -Beth Moore
“Listen to the love song that I am continually singing to you. I take great delight in you…I rejoice over you with singing. The voices of the world are a cacophony of chaos, pulling you this way and that. Don’t listen to those voices; challenge them with My Word. Learn to take mini-breaks from the world, finding a place to be still in My Presence and listen to My voice.” – Sarah Young, Jesus Calling (Zephaniah 3:17)
Both of these state clearly that we are loved. To stop and listen to Christ’s love song.
Sunday blessings.
Make the tahini-yogurt sauce: In a medium bowl, combine the yogurt, tahini, half of the mint (tear just before adding), and the juice of all 4 lemon wedges; season with salt and pepper to taste.
Cook the chicken: Pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick preferred), heat olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits in the pan.
Cook the garlic and onions: Add the garlic and onion to the hot pan (add more olive oil if needed), season with salt and pepper. Cook on medium-high heat stirring frequently and scraping any of the bits from the bottom of the pan. Cook until softened and browned.
To serve: Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken, and onions and garlic between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with remaining mint.
David received the completed dish.
mommajerryanns.com 