Tahini Chicken with Cucumber, Tomato, and Mint Salad

Tahini Chicken with Cucumber, Tomato, and Mint Salad – Juicy chicken coated in a flavorful TAHINI sauce with a zesty MINT salad on the side!! EASY, ready in 20 minutes, HEALTHY, and so tasty!!

Let’s talk about this easy recipe that’s ready in less than 20 minutes, naturally gluten-free, and pretty darn healthy.

Tender chicken is tossed in a tahini-based sauce that’s loaded with flavor from not only the tahini but also from lemon juice, honey, and apple cider vinegar. The sauce helps the chicken stay juicy and tender.

You’ll have some leftover sauce that you can use to make a Chickpea and Kale Glow Bowl, add over another favorite salad, or use as a veggie dip.

I get my tahini at Trader Joe’s because it’s cost effective and handy for me.

I plated the chicken on top of a bed of brown rice but if you’re watching your carbs, feel free to omit it or swap it out with another favorite grain like quinoa or couscous.

On the side there’s a light and fresh salad with English cucumbers, tomatoes, mint, and lemon juice. It’s simple, clean, and the lemon balances nicely against the slight sweetness the tahini-coated chicken has.

This is a great lunch option or make it for a light yet satisfying dinner. Remember to the recipe for the summer when there’s an abundance of cucumbers and tomatoes and you’re looking for light and fresh recipes. I’m a few months early – wishful thinking ahead to summer.

Tahini Chicken with Cucumber, Tomato, and Mint Salad

Tahini Chicken with Cucumber, Tomato, and Mint Salad – Juicy chicken coated in a flavorful TAHINI sauce with a zesty MINT salad on the side!! EASY, ready in 20 minutes, HEALTHY, and so tasty!!

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Ingredients:

Sauce

  • 1/2 cup tahini
  • 4 to 6 tablespoons lemon juice
  • 3 to 4 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 3 to 6 tablespoons water, or as needed to thin to desired consistency

Salad 

  • about 2 to 3 medium tomatoes, diced small
  • about half of an English cucumber, diced small
  • about 3 tablespoons fresh mint, torn or minced
  • 1 to 2 tablespoons olive oil
  • 1 to 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Chicken

  • 2 tablespoons olive oil
  • about 1.25 pounds boneless skinless chicken breast, cut into bite-sized pieces
  • salt and pepper, to taste
  • about 2 cups cooked brown rice (or your favorite rice or grain; I use one 8.8-ounce bag precooked rice to save time)

Directions:

  1. Sauce – To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste sauce to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired; set aside.
  2. Salad – To a medium bowl, add all ingredients, and toss to combine; set aside.
  3. Chicken – To a large skillet, add the olive oil, chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.
  4. Turn the heat to low, add about 1/3 cup sauce to the chicken, stir to coat, and remove the chicken from the skillet. Note – the sauce will have a tendency to turn overly thick so don’t continue cooking it, get the chicken out of the pan.
  5. To bowls or plates, evenly add the rice, top with the chicken, add the salad on the side, and serve immediately. You will have extra sauce which can be used for in these Chickpea and Kale Glow Bowls, over salads, or as a veggie dip.

Adapted from Dreamy Tahini Dressing and Cooking Light

Only Eats

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