Description
This Tahini-Lemon Chicken features juicy, seared chicken breasts smothered in a silky, nutty, and bright sauce. Earthy tahini, zesty lemon, and warming spices make it irresistible, naturally dairy-free, and quick to whip up.
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts
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1 tbsp olive oil (or avocado oil)
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½ tsp ground cumin
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½ tsp paprika (smoked paprika optional)
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Salt and pepper, to taste
For the Tahini-Lemon Sauce:
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⅓ cup tahini (well-stirred)
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¼ cup fresh lemon juice (1–2 lemons)
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2 garlic cloves, minced
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¼ tsp ground cumin
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½ tsp salt
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¼–⅓ cup warm water
Optional for Serving:
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Lemon-herb couscous, rice, or roasted vegetables
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Fresh parsley or cilantro, chopped
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Lemon wedges
Instructions
Step 1: Season the Chicken
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Pat chicken dry with paper towels.
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Drizzle with olive oil and rub with cumin, paprika, salt, and pepper. Let sit while heating the pan.
Step 2: Sear the Chicken
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Heat a large skillet over medium-high heat with olive oil.
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Add chicken and sear 5–6 minutes per side until golden brown and cooked through (165°F internal).
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Transfer to a plate and rest 5 minutes.
Step 3: Make the Tahini-Lemon Sauce
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In a bowl, combine tahini, lemon juice, garlic, cumin, and salt.
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Slowly whisk in warm water, one tablespoon at a time, until smooth and pourable. Taste and adjust with extra lemon or salt if needed.
Step 4: Serve
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Slice chicken and drizzle sauce over top, or return chicken to skillet, pour sauce over, and warm 30–60 seconds.
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Serve over rice, couscous, or roasted veggies. Garnish with parsley/cilantro and lemon wedges.
Notes
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Avoid dry chicken: Don’t overcook, let it rest, and consider a quick brine (4 cups water + 3 tbsp salt for 30 mins).
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Sauce seizes? No worries! Tahini thickens when lemon is added—whisk in warm water gradually and it will smooth out.
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Flavor swaps: Add fresh dill, mint, or parsley to the sauce. For heat, stir in harissa or red pepper flakes.