Tahini Chicken with Cucumber, Tomato, and Mint Salad – Juicy chicken coated in a flavorful TAHINI sauce with a zesty MINT salad on the side!! EASY, ready in 20 minutes, HEALTHY, and so tasty!!
Let’s talk about this easy recipe that’s ready in less than 20 minutes, naturally gluten-free, and pretty darn healthy.
Tender chicken is tossed in a tahini-based sauce that’s loaded with flavor from not only the tahini but also from lemon juice, honey, and apple cider vinegar. The sauce helps the chicken stay juicy and tender.
You’ll have some leftover sauce that you can use to make a Chickpea and Kale Glow Bowl, add over another favorite salad, or use as a veggie dip.
I get my tahini at Trader Joe’s because it’s cost effective and handy for me.
I plated the chicken on top of a bed of brown rice but if you’re watching your carbs, feel free to omit it or swap it out with another favorite grain like quinoa or couscous.
On the side there’s a light and fresh salad with English cucumbers, tomatoes, mint, and lemon juice. It’s simple, clean, and the lemon balances nicely against the slight sweetness the tahini-coated chicken has.
This is a great lunch option or make it for a light yet satisfying dinner. Remember to the recipe for the summer when there’s an abundance of cucumbers and tomatoes and you’re looking for light and fresh recipes. I’m a few months early – wishful thinking ahead to summer.
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Tahini Chicken with Cucumber, Tomato, and Mint Salad
Ingredients
Sauce
- ½ cup tahini
- 4 to 6 tablespoons lemon juice
- 3 to 4 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- about 3 to 6 tablespoons water, or as needed to thin to desired consistency
Salad
- about 2 to 3 medium tomatoes, diced small
- about half of an English cucumber, diced small
- about 3 tablespoons fresh mint, torn or minced
- 1 to 2 tablespoons olive oil
- 1 to 2 tablespoons lemon juice
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
Chicken
- 2 tablespoons olive oil
- about 1.25 pounds boneless skinless chicken breast, cut into bite-sized pieces
- salt and pepper, to taste
- about 2 cups cooked brown rice, or your favorite rice or grain; I use one 8.8-ounce bag precooked rice to save time
Instructions
- Sauce - To a medium bowl, add all ingredients (add the water 1 tablespoon at a time), and whisk to combine. Taste sauce to check for seasoning balance; add more salt, pepper, lemon juice, honey, etc. if desired; set aside.
- Salad - To a medium bowl, add all ingredients, and toss to combine; set aside.
- Chicken - To a large skillet, add the olive oil, chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is cooked through; flip intermittently to ensure even cooking.
- Turn the heat to low, add about 1/3 cup sauce to the chicken, stir to coat, and remove the chicken from the skillet. Note - the sauce will have a tendency to turn overly thick so don't continue cooking it, get the chicken out of the pan.
- To bowls or plates, evenly add the rice, top with the chicken, add the salad on the side, and serve immediately. You will have extra sauce which can be used for in these Chickpea and Kale Glow Bowls, over salads, or as a veggie dip.
- Adapted from Dreamy Tahini Dressing and Cooking Light
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is hands down one of the best dishes I have made in a while. I felt proud to serve it. Only think I changes is I used maple syrup at 1/2 the quantity as it’s all I had. Do yourself a favour and make this!!
This is hands down one of the best dishes I have made in a while. I felt proud to serve it. Only think I changes is I used maple syrup at 1/2 the quantity as it’s all I had. Do yourself a favour and make this!!
Thanks for the 5 star review and I’m glad this is one of the best dishes you’ve made in awhile – great to hear!
I made this last night, and it turned out great! It was light and filling. I skipped the rice, as I’m not a rice person. I also cooked with the tahini sauce in the skillet vs pouring it on top.
Easy to make, and delicious!
Thank you!
I made this last night, and it turned out great! It was light and filling. I skipped the rice, as I’m not a rice person. I also cooked with the tahini sauce in the skillet vs pouring it on top.
Easy to make, and delicious!
Thank you!
Glad it turned out great and was easy and delicious! Good idea to cook with the tahini rather than pouring it over the top!
Thanks for this recipe, Averie. I haven’t cooked any new recipes for a couple of months now and this was the first to tempt me. My husband was so happy! This meal had such good flavors and textures, we loved it! It was light, too, which we appreciate very much. And so easy to put together.
Thanks for letting me know that this was a hit and even better that it was the first new recipe you’ve cooked in a couple months. Glad it was a hit with your hubby, too!
Thanks for this recipe, Averie. I haven’t cooked any new recipes for a couple of months now and this was the first to tempt me. My husband was so happy! This meal had such good flavors and textures, we loved it! It was light, too, which we appreciate very much. And so easy to put together.
hi where do I GET TUHINI CHICKEN FROM NEVER HEARD OF IT
THANK YOU
Chicken from the grocery store. As well as the tahini that is usually near the peanut butters.
I am ready for some mint (it’s a favorite along with basil and cilantro). This salad looks delicious and I do love your tahini dressing!
You can’t go wrong with this dressing and yes to mint! I love cilantro and basil too but sometimes forget about mint in the dead of winter. It was time to break it back out again!
Loved this and I am looking forward to leftovers for lunch today! Cucumbers and tomatoes seem to go well with several different herbs and the mint is a nice change. I have extra tahini sauce (and cilantro sauce from a couple of days ago), so I am all set to dress my veggies this week!!
Glad to hear you loved this and that you have lunch leftovers for today, too! Between the tahini sauce and the cilantro sauce, you are set with sauces – two of my favorites, too :)