Lemon-Tahini Chicken with Green Beans

Lemon-Tahini Chicken is an easy one-pan meal that packs a punch of flavor. It can be ready in 30 minutes for a quick no-mess dinner.

Tahini is an ingredient most commonly used when making hummus. In fact, that’s the reason I purchased a large container a while ago. But I wanted to try other ways to use it, too. Lemon and chicken are key ingredients in Mediterranean dishes, so I decided to put them all together.

Lemon-Tahini Chicken was originally made as a meal in my one-pan 30 minutes cookbook. So, knowing that, it’s a simple recipe. It doesn’t take long to put together and doesn’t dirty a lot of dishes. That’s my kind of meal!

The tahini adds a very distinct taste, and can be a bit strong. Although it has the consistency of peanut butter, it doesn’t taste sweet like most nut butters do. That’s also why it pairs so well with the lemon. This is a slightly bitter sauce, but we really enjoyed it.

Step by Step

In a small mixing bowl, whisk the cumin, thyme, and paprika.

Coat the chicken breasts with the seasoning mixture.

Heat 2 tbsp of olive oil in a medium skillet over medium-high heat and add the chicken, cooking 5-7 minutes, until the outside is brown and crispy (the inside may not be cooked through yet).

Remove the chicken from the pan and reduce the heat to medium. Add the green beans, yellow onion, and 1/2 tsp of salt. Cook for about 3-5 minutes, until the onions start to soften.

Return the chicken to the pan and add 1 cup of chicken broth. Bring to a boil then reduce the heat. Simmer, uncovered, for about 6-8 minutes until the chicken is cooked through.

Use tongs or a slotted spoon to transfer the chicken and green beans to a plate and cover to keep warm. Whisk the remaining 1/4 cup of chicken broth, tahini, and lemon juice into the skillet. Add 1/2 tsp of salt and pepper to the pan, stirring to combine.

Return the chicken and vegetables to the pan and turn to coat in the liquid. Serve warm with lemon wedges.

Leftovers

I stored leftover Lemon-Tahini Chicken in the refrigerator in an airtight container. To reheat, cook either in a skillet again or in the microwave until everything is warmed through. If the sauce is too thick, you can add a bit of chicken broth to it as you warm the meal.

Recipe

Lemon-Tahini Chicken with Green Beans

Lemon-Tahini Chicken is an easy one-pan meal that packs a punch of flavor. It can be ready in 30 minutes for a quick no-mess dinner.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Course:

Main Dish

Cuisine:

American

|

Mediterranean

Keyword:

chicken

|

lemons

|

tahini sauce

Dietary Needs:

Dairy-Free

|

Egg-Free

|

Gluten-Free

|

Paleo

|

Whole30

Meat:

Chicken/Turkey

Cooking Method:

One-Pan Meals

Servings: 4

5 from 2 votes

Ingredients

• 1/2 tbsp cumin
• 1 tsp thyme
• 1 tsp paprika
• 1 lb chicken breasts (boneless, skinless)
• 2 tbsp olive oil
• 8 oz green beans (trimmed)
• 1/2 yellow onion (diced)
• 1 tsp salt
• 1 1/4 cup chicken broth
• 1/2 cup tahini
• 1/4 cup lemon juice
• 1 tsp pepper
• 1 lemon (wedged)

Recommended Equipment

• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Cast Iron Skillet
• Tongs
• Slotted Spoon

Instructions

• In a small mixing bowl, whisk the cumin, thyme, and paprika
• Coat the chicken breasts with the seasoning mixture
• Heat 2 tbsp of olive oil in a medium skillet over medium-high heat and add the chicken, cooking 5-7 minutes, until the outside is brown and crispy (the inside may not be cooked through yet)
• Remove the chicken from the pan and reduce the heat to medium
• Add the green beans, yellow onion, and 1/2 tsp of salt
• Cook for about 3-5 minutes, until the onions start to soften
• Return the chicken to the pan and add 1 cup of chicken broth
• Bring to a boil then reduce the heat
• Simmer, uncovered, for about 6-8 minutes until the chicken is cooked through
• Use tongs or a slotted spoon to transfer the chicken and green beans to a plate and cover to keep warm
• Whisk the remaining 1/4 cup of chicken broth, tahini, and lemon juice into the skillet
• Add 1/2 tsp of salt and pepper to the pan, stirring to combine
• Return the chicken and vegetables to the pan and turn to coat in the liquid
• Serve warm with lemon wedges

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Nutrition Facts

Lemon-Tahini Chicken with Green Beans

Amount Per Serving (1 each)

Calories 413 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g20%

Trans Fat 1g

Cholesterol 73mg24%

Sodium 999mg42%

Potassium 843mg24%

Carbohydrates 17g6%

Fiber 4g16%

Sugar 4g4%

Protein 31g62%

Vitamin A 736IU15%

Vitamin C 37mg45%

Calcium 97mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Tahini-Lemon Chicken FAQs

Related Recipes

• Garlic Hummus
• Roasted Green Onion Dip
• Cucumber Summer Salad
• Open-Faced Greek Pita
• Roasted Red Pepper Hummus

Other Uses for Tahini

Once you purchase a container of tahini for your Tahini-Lemon Chicken, you may be wondering what else you can make with tahini. I gathered recipes from other food websites (with their permission of course) of unique ways to use the tahini.

• Baba Ganoush Eggplant Dip from Happy Kitchen Rocks
• Easy Gluten-Free Paleo Tahini Chicken Salad (Keto) from Strength and Sunshine
• 15 Minute Recipe for Vegan Chocolate Chip Cookies with Tahini (Gluten-Free) from Jules Buono
• Vegan Fruit & Oat Bars (Dairy, Nut, Gluten, Egg, and Sugar-Free) from Food Meanderings
• Spicy Creamy Instant Pot Ramen from Home-Cooked Roots
• Winter Salad with Baked Sweet Potato from The Daring Kitchen
• Lemon Tahini Dressing from My Therapist Cooks
• Best Tahini Sauce from The Banana Diaries
• Chickpea and Spinach Vegan Burger from Drugstore Divas