Honey Chicken Tahini

Honey Tahini Dressing

Ingredients

• ¼ cup tahini

• 1 lemon juice

• 1 tbsp honey

• 1 tsp Dijon mustard

• 2–4 tbsp warm water, to thin

• ¼ tsp salt

• ⅛ tsp black pepper

Directions: Whisk the tahini, lemon juice, honey, Dijon, salt, and pepper together. It may thicken at first—that's normal! Add warm water 1 tablespoon at a time, whisking until it's smooth and reaches your desired consistency.

For a drizzleable dressing, I’d use about 3 tablespoons of water. For a thicker sauce/dip, stick closer to 2 tablespoons.

Estimated macros per 2 tbsp: ~100 calories | ~3g protein | ~8g carbs | ~7g fat

Lemon Garlic Chicken

This juicy lemon garlic chicken pairs perfectly with the creamy Honey Tahini Dressing. Make it on the grill or in the oven for an easy meal-prep protein.

Ingredients

• 1 lbs boneless, skinless chicken breasts or chicken thighs for more flavor

• 1 tbsp olive oil

• Juice of 1 lemon

• 2 garlic cloves, minced

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried oregano

• ¾ tsp salt

• ½ tsp black pepper

Directions: If the chicken breasts are thick, pound them to an even thickness. Combine the olive oil, lemon juice, garlic, and seasonings. Add the chicken and coat well. Marinate for 30 minutes to 2 hours.

Grill: Preheat the grill to medium-high heat. Grill the chicken for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

Oven: Preheat the oven to 425°F. Place the chicken in a baking dish or on a lined baking sheet and bake for approximately 18–25 minutes, depending on thickness, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.