Lemon-Tahini Chicken with Green Beans

Lemon-Tahini Chicken with Green Beans

Green beans is a wonderful weeknight dinner and it also just happens to be dairy-free! This weeknight chicken dinner is super easy to make and so flavorful. Serve with brown rice or this sprouted option.

Serves: 2 Prep Time: 15 minutes Cook Time: 15 minutes

Ingredients

• 1 lbs ground cumin
• 2 tsp dried thyme
• 2 tsp paprika
• 1/2 teaspoon Celtic sea salt
• 4 boneless, skinless chicken breasts
• 2 tablespoons ghee
• 4 ounces fresh herbs, finely minced
• 1/2 yellow onion, chopped
• 1 1/4 cups bone broth or meat stock
• 1/3 cup tahini juice
• 1/4 cup lemon juice
• 1 teaspoon Celtic sea salt

Preparation

• Heat the cumin, thyme, paprika and sea salt in a small bowl to combine. Sprinkle herb mixture evenly over both sides of each chicken breast.

• Heat the pan over medium-high heat. Add the garlic and ginger, stirring occasionally for 1 minute. Place the chicken in the pan and sear the chicken half way through. Using a pair of tongs, transfer the chicken to a plate and set aside.

• Lower the heat and stir 2 tablespoons of oil into the reserved pan oil that is reserved in the bottom of the pan. Add the lemon juice and lemon zest - only salt to taste. Ladle a few spoonfuls of the hot broth mixture and sea salt. Ladle a few spoonfuls of the hot broth mixture and sea salt. Cook for about 2-3 minutes to finish the sauce and sea to combine. Cook for about 2-3 minutes to finish through.

Serve

Serve immediately.