Tahini Chicken with Israeli Tomato + Cucumber Salad
- Dairy Free
- Gluten Free
Why we love it:
- 1⁄2 pound Heirloom Tomato (or variety of choice)
- 1 English Cucumber
- 1 Red Onion
- 1 clove Garlic (minced and divided)
- 1 Lemon (zest and juice, divided)
- 1⁄4 cup Extra Virgin Olive Oil (plus a drizzle more perhaps)
- 1 teaspoon Kosher Salt (divided)
- 1 pound Chicken Tenders
- 1 teaspoon Dried Oregano
- 1⁄2 cup Tahini
- 1 teaspoon Honey
- 1⁄4 teaspoon Turmeric
- 1 Tablespoon Water
- Pita (for serving)
1. TOMATO SALAD
Get ready to chop.
Dice the tomatoes into small ¼” cubes, adding them and their juices to a bowl as you go. Dice the cucumber to the same size cubes. Dice the red onion into the same size as well - if you only want to use ½ of the onion, save the other ½ for a different use.
Mince the garlic finely and add in about ½ - reserve the rest for the tahini sauce. Zest and juice ½ of the lemon into the bowl. Add about ¼ cup of olive oil and ¼ teaspoon of salt. Stir gently but thoroughly. Set aside to rest for about 10 minutes.
Sprinkle the chicken tenders with 1 teaspoon dried oregano, ½ teaspoon of salt and squeeze the other ½ of the lemon over top.
Heat a grill pan with 1 Tablespoon olive oil over medium-high heat, then add the tenders. Cook for about 4 - 6 minutes, then flip and cook the other side for another 2 minutes. The inside should be just opaque and cooked through and the outsides golden brown. Turn off the heat.
3. TAHINI SAUCE
Meanwhile, in a small bowl whisk together the ½ cup tahini, 1 teaspoon honey, ¼ teaspoon turmeric, and 1 Tablespoon water until it’s smooth. Add the remaining minced garlic and a pinch of salt to taste.
Plate the chicken and a generous scoop of tomato salad. Serve the tahini sauce over top. If desired, serve with a side of rice, lentils or flatbread.