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!!
Prep Time15 minutesmins
Cook Time7 minutesmins
Total Time22 minutesmins
Course: 30-Minute Meals
Keyword: 30-minute meals, apple cider vinegar, Asian, chicken, cucumbers, English cucumbers, gluten-free, lemon juice, Mediterranean, mint, rice, salad, tahini, tomatoes
Calories: 733kcal
Author: Averie Sunshine
Ingredients
Sauce
½cuptahini
4 to 6tablespoonslemon juice
3 to 4tablespoonshoney
2tablespoonsapple cider vinegar
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
about 3 to 6 tablespoons wateror as needed to thin to desired consistency
Salad
about 2 to 3 medium tomatoesdiced small
about half of an English cucumberdiced small
about 3 tablespoons fresh minttorn or minced
1 to 2tablespoonsolive oil
1 to 2tablespoonslemon juice
½teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
Chicken
2tablespoonsolive oil
about 1.25 pounds boneless skinless chicken breastcut into bite-sized pieces
salt and pepperto taste
about 2 cups cooked brown riceor your favorite rice or grain; I use one 8.8-ounce bag precooked rice to save time
Instructions
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.
Salad - To a medium bowl, add all ingredients, and toss to combine; set aside.
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.
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.
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.