Easy Skillet Chicken & Green Beans with Lemon Tahini Sauce
Wondering what to make for tonight’s dinner? How about skillet chicken with lemon tahini sauce and fresh green beans? Protein packed Tahini paste made from ground sesame seeds and used to make hummus, adds a creamy texture with earthy tanginess. Serve with orzo, quinoa or rice. 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.
