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Tahini chicken

Name: Tahini chicken
Cook time: 30 min
Yield: 1
Cuisine: Beirut, Lebanon

with beetroot buckwheat and lemon feta whip

Ready in around 30 mins

RECIPE FACT:

Tahini is a common ingredient in Middle Eastern dishes like hummus and babaganoush, but is also used in Chinese, Vietnamese, and Indian cuisines. Place the chicken onto the tray and pour the tahini marinade turning over the chicken a couple of time to marinade.

Nutritional Info:

Energy: 3,063kJ (732kcal)
Protein: 48g
Carbohydate: 53g
Sugars: 12g
Fat, total:35g
Saturated:9g
Sodium:743mg
Contains:Milk, Pistachios, Sesame

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE AND COOK THE VEGETABLES:
Line an oven tray with baking paper. Cut the beetroot wedges into bite-sized pieces and place onto one side of the tray. Drizzle with oil, season with salt and pepper and bake in the oven for 10 mins. Trim both ends off the carrot, peel and cut in half lengthways then using half the carrot, slice into 1 cm half-moon shapes. Pick the mint and parsley leaves from their stalks and roughly chop then set aside.
2. TO PREPARE AND COOK THE CHICKEN:
Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast into 4 even pieces and place in a mixing bowl. Pour the tahini marinade in the bowl and turn to coat the chicken. Season with salt and pepper then place on the other side of the oven tray. Add the carrots onto the tray with the beetroot and bake all in the oven for 15 mins or until the chicken is cooked through.
3. TO PREPARE THE BEETROOT BUCKWHEAT:
Once the water is boiling, add the buckwheat to the pot and bring back up to the boil then turn the heat to low and cook for 15 mins. Once cooked, drain into a colander, rinse under cold water and drain well. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the buckwheat to the pan, season with salt and pepper and cook for 2-3 mins until hot. Remove from the pan into a salad bowl with the beetroot, carrot and baby spinach. Pour in the pistachio yoghurt dressing and add half of the chopped herbs then toss to combine.
TO SERVE:
Spoon the beetroot buckwheat onto a plate and top with the tahini chicken. Dollop over lemon feta whip and sprinkle with remaining chopped mint and parsley.