This skillet dinner packs a double-dose of protein thanks to the obvious chicken thighs and the not-as-obvious tahini paste. Tahini is made from sesame seeds, and in that concentrated form you get more protein.



  • 8 boneless, skinless chicken thighs

  • Coarse salt and freshly ground black pepper

  • 1 tablespoon ground cumin

  • 2 teaspoons dried thyme, crushed

  • 2 teaspoons paprika

  • 2 tablespoons olive oil

  • 8 ounces green beans, trimmed and halved

  • 4 shallots, peeled and quartered

  • 1 ¼ cups chicken broth

  • ⅓ cup tahini

  • ¼ cup lemon juice

  • Lemon wedges and/or zest (optional)


  • Season chicken with salt and black pepper. Sprinkle with cumin, thyme, and paprika; rub in with fingers. In a 12-inch skillet heat 2 Tbsp. olive oil over medium-high. Add chicken. Cook 5 to 7 minutes or until well-browned, turning once. Transfer to a plate.

    Return skillet to medium. Add beans, shallots, and 1/2 teaspoon salt. Cook 3 minutes or until shallots are browned and beans soften, stirring occasionally. Return chicken and juices to skillet. Add 1 cup broth. Bring to boiling. Simmer, uncovered, 6 to 8 minutes or until chicken is done (170°F).

    Using a slotted spoon, transfer chicken and vegetables to a plate. Whisk tahini, remaining 1/4 cup broth, and the lemon juice into liquid in skillet. Season with salt and pepper. Return chicken and vegetables to skillet; heat through. If desired, sprinkle with lemon zest and serve with lemon wedges. Makes 4 servings.

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Nutrition Facts

497 calories, 27 g fat (5 g saturated fat, 8 g polyunsaturated fat, 12 g monounsaturated fat), 214 mg cholesterol, 738 mg sodium, 15 g carbohydrates, 4 g fiber, 4 g sugar, 50 g protein.