Skillet Chicken & Green Beans with Lemon Tahini Sauce

Tahini originated from ancient Persia over a thousand years ago. A staple ingredient in Middle Eastern cuisines, the protein packed paste is made from ground sesame seeds and used to make hummus. We tweaked a recipe using chicken breast, fresh green beans, Spanish onions & tahini paste. Serve with orzo, quinoa or rice for an easy weeknight dinner.

Serves 4

Easy Ingredients:

• 8 organic skinless chicken breasts or skinless, boneless chicken thighs

• 2 tablespoons Villa Graziella Organic Extra Virgin Olio Nuovo Olive Oil

• 1 ¼ cups organic chicken broth

• 8oz. fresh or frozen green beans, trimmed

• ½ cup Tahini paste

• 1/4 cup lemon juice

• 4 shallots peeled & quartered, we used Spanish onions since we had no shallots on hand

• 1 tablespoon ground cumin

• 2 teaspoons paprika, we substituted with crushed red pepper flakes

• 2 teaspoons, fresh dried thyme, crushed

• ¼ teaspoon sea salt

• ½ teaspoon fresh cracked pepper

Simple Directions:

1. Season chicken with salt & pepper. Sprinkle cumin, thyme & paprika onto meat, rub in with fingers.

2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high.

3. Add chicken & cook 5-7 minutes or until well-browned, turning once. Remove & transfer to a plate.

4. Return heat to medium. Add green beans, shallots, 1/2 teaspoon salt.

5. Cook 3 minutes or until shallots are browned & beans soften, stir occasionally.

6. Return chicken & juices to skillet. Add 1 cup broth. Bring to a boil, simmer, uncovered, 6-8 minutes or until chicken is done (170°F).

7. Using a slotted spoon, transfer chicken & vegetables to a plate.

8. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season to taste with salt & pepper.

9. Return chicken & vegetables to skillet; heat through.

10. Sprinkle dish with lemon zest, enjoy with Villa Graziella Organic Bianco Toscano IGT.

Click here for inspiration recipe!

Amy Wright