Lemons are oh, so refreshing this time of year.
And, when coupled with the tangy brilliance of a tahini vinaigrette of sorts, a masterpiece is possible.
Add to the lemon and tahini a succulent and moist oven roasted chicken breast, along with the bright green goodness of fresh baby spinach, and you’ve got yourself a meal. A meal, and as I said before, a masterpiece.
A few years ago I created an “Appletini” dressing for a raw kale and avocado salad. I felt like a rockstar after devouring that dish, both because of the superfood powers of all the ingredients involved, but mostly because the taste upon my tongue was so supremely delicious.
With my hankering for lemons lately, and the need to whip up something rather similar, a concoction involving chicken seemed like cake (well, not really cake…but you know what I mean)!
Lemon Tahini Chicken
1 lb. boneless, skinless chicken breast
juice of 1 lemon, divided (use half here)
sea salt and pepper
1/4 cup tahini (sesame butter)
juice of 1/2 lemon (the other half)
2 tsp. raw honey
2 Tbs. apple cider vinegar
1/4 tsp. Meyer Lemon Salt
fresh ground pepper
3 cups fresh baby spinach
1 Tbs. extra virgin olive oil
feta cheese (optional)
Preheat oven to 425 degrees. In a french oven, drizzle juice of 1/2 lemon over chicken breasts and season with salt and pepper. Bake for about 35-45 minutes, until completely cooked through, but still super moist.
Meanwhile, whisk together tahini, remaining lemon juice, honey, vinegar, and salt and pepper. Once the moisture is thick – sort of like hummus – it’s done.
Remove chicken from the oven and allow to cool just enough to slice. Toss with the tahini dressing and serve over fresh spinach, drizzled with a fruity selection of extra virgin olive oil. Garnish with a tangy fresh feta, if desired.