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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!



  • 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


  • 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. 

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