Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

497 calories; fat 27g; cholesterol 214mg; saturated fat 5g; carbohydrates 15g; mono fat 12g; poly fat 8g; insoluble fiber 4g; sugars 4g; protein 50g; vitamin a 1029.2IU; vitamin c 15.4mg; thiamin 0.5mg; riboflavin 0.5mg; niacin equivalents 11.9mg; vitamin b6 1mg; folate 51.9mcg; vitamin b12 0.9mcg; sodium 738mg; potassium 811mg; calcium 103mg; iron 5.6mg.