For the Chicken:

• 1 lb. chicken breast, sliced into 1-inch chunks
• 2 tablespoons olive oil
• 2 cloves garlic, grated
• 2 tablespoons fresh lemon thyme, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 1 teaspoon coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Zest of 1 orange

For the Fried Peaches:

• 2 large peaches
• 1 sprig fresh rosemary
• 2 tablespoons brown sugar
• 2 tablespoons butter

For the Mustard & Tahini Vinaigrette:

• 2 heaping tablespoons raw honey
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar with the mother
• Juice of 1/2 orange
• 1 heaping tablespoon tahini
• 1/4 cup Dijon Mustard or Spicy Brown Mustard
• 1 garlic clove, grated
• 1 teaspoon fresh lemon thyme, finely chopped
• 1 teaspoon fresh oregano, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Salad:

• 1 Kirby cucumber, sliced thin
• 1 vine ripe tomato, diced
• 2 cups freekah (prepared as directed)
• 1/2 cup fresh blueberries