SEPTEMBER/OCTOBER 2019WOMENSRUNNING.COM 33
F R I D A YPreparation:
1 Preheat oven to 400°F. Stir together 2 tsp
Italian seasoning, 1/2 tsp salt, and 1/2 tsp black
pepper. Rub mixture onto 1 lb. boneless chicken
thighs. Place chicken on a greased or parchment-lined
baking sheet and roast until meat reaches an internal
temperature of 165°F, about 20 minutes. Let chicken rest
for 5 minutes and then slice.
2 In a bowl, toss 1 cup chopped cucumber, 1/2 cup chopped
onion, 1/2 cup pomegranate seeds, 1/3 cup sliced Kala-
mata olives, and 1 finely chopped jalapeno. Stir in 1 Tbsp
balsamic vinegar.
3 In a separate bowl, whisk together 2 Tbsp tahini, 2 Tbsp
olive oil, juice of ½ lemon, and 1 grated garlic clove.(^4) To serve, spread 3/4 cup prepared hummus on 8 warmed
tortillas. Top with chicken and pomegranate mixture.
Drizzle on tahini sauce. Sprinkle on crumbled feta and
chopped parsley.
Chicken Tacos with Pomegranate Salsa
The health benefi ts of pomegrante seeds (also known as arils) have largely been att ributed to their payload of
antioxidants, compounds that mopup cell-damaging free radicals to help fend off certain diseases, and maybe
even hasten recovery from your toughest runs. Makes 4 servings.
WEEKNIGHT WINNERS FOOD