Lemon Tahini Chicken- Whole30, Paleo
Key Words: Lemon Tahini, Roasted Kale, family-friendly, Whole30, Paleo
I was inspired to make this dish because I wanted a light, summer sauce that wasn't complicated and wasn't a vinaigrette. I love tahini because of how light flavored it is and how well it goes with everything. I also got some Za'atar, which I had never used before. I knew that is was a middle eastern spice and figured it might go well with tahini because tahini is used to make hummus (often used in middle eastern food). This is a very family friendly meal that is both Whole30 and Paleo.
Branching out in your flavor palate is never easy, most people want to stick to what they know. However, when you branch out, you never know what you might find that you love! At many health food stores, you can find bulk spices, which is where I like to start branching out because you can buy a small amount of certain spices for very cheap, just in case you don't love it. I highly encourage you to go find a couple of new spices and see what you can make! That is what I did with Za'atar and it ended up being one of my new favorite sauces for my chicken.
You can throw any veggies with this chicken and sauce, but I went with something familiar to me and easy to make since trying a new recipe can take time and a lot of energy to find the right balance of flavors. Air fried kale chips and roasted potatoes are a staple with many of my meals.
1 large chicken breast
2 cups kale (about 1 rib)
3 Yukon potatoes diced
1/4 red onion diced
1 cup button mushrooms diced
1 Tbsp Paleo Powder
1/2 Tbsp Everything but bagel Seasoning
2 Tbsp olive oil
1/2 lemon juiced
2 Tbsp Tahini
2 tsp garlic powder
2 tsp Za'atar
1/4 tsp red pepper flakes
Salt and pepper
Butterfly the chicken breast and grill on 350 for about 7 minutes a side (or until it reaches 160 degrees).
Put diced potatoes in air fryer drizzle with 1 tsp olive oil and season with 1 Tbsp Paleo Powder, air fry on 400 degrees for about 15 minutes.
While potatoes are cooking, wash and remove kale from the rib and cut into bite-size pieces. Once potatoes are complete, put the kale into an air fryer drizzle with 1 tsp olive oil and. Everything but bagel Seasoning.
In the meantime, add 1 Tbsp olive oil to a pan on medium-high and saute mushrooms and kale for about 5 minutes.
For the sauce- combine tahini, garlic powder, Za'atar, lemon juice, 1 tsp olive oil, red pepper flakes, salt, and pepper to a bowl and whisk until smooth.
Serve chicken on a bed of kale, mushrooms, and onions and drizzle the sauce over top!
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