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We often see yogurt-marinated meats such as chicken and fish on
Mediterranean menus. We’ve found that marinating chicken in tahini results in melt-in-your-mouth chicken, bursting with flavor. We recommend prepping a big batch of this at the beginning of the week, and pairing it with salads at lunch, steamed veggies, or served hot with a favorite grain on the 21-Day Program.Tahini Marinated Chicken
Ingredients:
2 pounds chicken breasts
Marinade:
1/2 cup tahini
1/2 cup olive oil
1 1/2 lemons, juiced
2 tablespoon red wine vinegar
4-6 cloves garlic
1/4 teaspoon cayenne pepper
2 teaspoons dried oregano
Salt and pepper
Cucumber Salad:
1 cucumber
1/4 red onion
1/2 cup pitted olives
1 lemon, juiced
3 tablespoons olive oil
1/4 cup parsley
salt and fresh ground pepper to taste
Directions:
Step 1: Mince garlic. Remove stems and mince parsley. Juice lemon and discard peel.
Step 2: Whisk all tahini chicken marinade ingredients together until smooth. Coat chicken evenly with marinade, cover, and let sit in the refrigerator for a minimum of 2 hours, or up to 8.
Step 3: Preheat the oven to 400 degrees. Grease grill pan or cast iron pan with avocado oil and heat over medium-high heat. Scrape off excess marinade from chicken and add to the pan, cooking chicken in batches until both sides are golden brown but not cooked through, about 3 minutes per side. Add chicken to an oven-proof dish and cook in the oven for 15 minutes.
Step 4: Cut cucumber in half lengthwise, then into slices. Thinly slice the red onion. Cut olives in half. Toss cucumber, onion, and olives with olive oil and lemon juice. Reserve 1/4 of parsley for serving, and toss the rest with the salad. Season with salt and pepper to taste. When ready to serve, top tahini chicken with cucumber salad and remaining parsley.
Recipe and photography by Kaitlyn Noble
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