Lemon-Tahini Chicken
This dish had me at one-pot - and tahini and lemon and easy. The green beans can be replaced with broccoli, snap peas or asparagus. Be creative!
Ingredients
-
1 lb boneless, skinless chicken breast cut in quarters or 1lb boneless, skinless chicken thighs
-
1 T ground cumin
-
2 tsp sweet paprika
-
1 tsp Kosher salt
-
Pepper to taste
-
3 T Extra Virgin Olive Oil (EVOO)
-
3 shallots, sliced in strips
-
2 garlic cloves, minced
-
1 cup green beans
-
1 zucchini, chopped into small 1" quarters
-
1/3 cup tahini
-
1 cup vegetable or chicken broth
-
6 T fresh lemon juice, more to taste
-
1 T lemon zest for topping or lemon wedges
Instructions
-
Mix salt, pepper, cumin and paprika on a plate. Drudge chicken pieces through spices on both sides.
-
Heat EVOO in tall-sided skillet over medium-high heat. Add chicken. Cook until browned, flip and brown second side. Transfer to plate.
-
Add shallots, garlic, beans and zucchini to pan. Sauté until slightly softened.
-
Add chicken and juices back to pan. Add broth. Bring to a boil and then reduce to simmer uncovered until chicken is 165º internally.
-
Using slotted spatula, remove chicken and veggies to plate.
-
Add tahini and lemon juice to pan. Add more broth if sauce is too thick. Season sauce with salt and pepper to taste. Mix well.
-
Add chicken and veggies back to pan and baste with sauce.
-
Top with lemon zest and/or lemon wedges.
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.