Spiced Chicken with Olive Pistachio Salsa


  • 3 Chicken breast
  • Ancient Halaby Middle Eastern Chile Blend
  • Salt
  • 1/4 cup of oil depending on size of pan
  • Olive Pistachio Salsa:
  • 1/2 cup chopped green olives
  • 1 cup crushed pistachios
  • 1 bunch mint
  • Juice from 1/2 lemon
  • 1/4 cup extra virgin olive oil


  1. Pound chicken breast with your fist or mallet to flatten. (this will help the meat cook evenly)
  2. Season chicken generously with salt and the spice blend.
  3. Heat the pan to medium-high heat for 2 minutes before adding oil.
  4. Add chicken breast making sure not to crowd.
  5. Cook 4–5 min. per side, adjusting heat as needed to make sure the spices do not burn.
  6. Make the salsa. Mix all of the ingredients in a bowl and serve over chicken.