Lemon Tahini Chicken & Spinach

Lemon Tahini Chicken & Spinach

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.