A weeknight meal, a week meal prep. Whatever your preference this delicious juicy chicken will for sure do the trick! Try it!
1/4 cup tahini (sesame seed paste), well stirred
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil
3 tablespoons water
1 tablespoon finely chopped fresh rosemary
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1 garlic clove, finely grated
1 small shallot, finely grated
4-6 skinless, boneless chicken thighs (about 1 1/2 lb.)
1/2 teaspoon kosher salt
1 1/2 cups chopped cucumber
1 1/2 cups chopped tomato
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon kosher salt
To prepare chicken
Combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.
Preheat grill/cast iron skillet or non stick skillet, to medium high heat. Coat it with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill or skillet; cover and cook 4 minutes on each side or until done.
To prepare the salad,
combine cucumber and next 6 ingredients (through 1/4 teaspoon salt) in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.
Arrange chicken and salad on meal prep containers; drizzle with reserved 1/4 cup tahini mixture at moment of serving.