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.
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