Skillet Chicken and Green Beans with Lemon-Tahini Sauce
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.
Ingredients
-
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)
Directions
-
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.