Tahini Chicken with Cucumber, Tomato, and Mint Salad

Tahini Chicken with Cucumber, Tomato, and Mint Salad
Tahini Chicken with Cucumber, Tomato, and Mint Salad

Tahini Chicken with Cucumber, Tomato, and Mint Salad

TOTAL TIME:ABOUT 20 MINUTES
PREP TIME:ABOUT 10 TO 15 MINUTES
COOK TIME:ABOUT 7 MINUTES

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!!

INGREDIENTS:

Sauce
  1. 1/2 cup tahini
  2. 4 to 6 tablespoons lemon juice
  3. 3 to 4 tablespoons honey
  4. 2 tablespoons apple cider vinegar
  5. 1 teaspoon kosher salt, or to taste
  6. 1/2 teaspoon freshly ground black pepper, or to taste
  7. about 3 to 6 tablespoons water, or as needed to thin to desired consistency
Salad 
  1. about 2 to 3 medium tomatoes, diced small
  2. about half of an English cucumber, diced small
  3. about 3 tablespoons fresh mint, torn or minced
  4. 1 to 2 tablespoons olive oil
  5. 1 to 2 tablespoons lemon juice
  6. 1/2 teaspoon kosher salt, or to taste
  7. 1/2 teaspoon freshly ground black pepper, or to taste
Chicken
  1. 2 tablespoons olive oil
  2. about 1.25 pounds boneless skinless chicken breast, cut into bite-sized pieces
  3. salt and pepper, to taste
  4. 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.