Spiced tahini chicken with cucumber salad

Total 25 min
Serves 4

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English cucumber, finely chopped
1/4 cup
finely chopped parsley
3 tbsp
lemon juice, divided
1 tbsp + 3 tsp
olive oil, divided
1 1/4 tsp
salt, divided
1/4 cup
3 tbsp
skinless, boneless chicken breasts, thinly sliced
1 tsp
1 tsp
1/2 tsp
fresh pepper, to season
thinly sliced onions
pita bread, to serve


  • STIR chopped cucumber with chopped parsley, 1 tbsp each lemon juice and olive oil and 1/8 tsp salt in a medium bowl until combined.
  • WHISK tahini with water, 2 tbsp lemon juice and 1/8 tsp salt in a small bowl until smooth.
  • TOSS chicken breasts with cumin, coriander, cinnamon and 1/4 tsp salt in a large bowl until coated. Season with fresh pepper.
  • HEAT an extra-large non-stick frying pan over medium-high. Add 2 tsp olive oil, then chicken. Cook, stirring often, until no pink remains, 4 to 5 min. Transfer to a plate. Add remaining teaspoon of olive oil to same pan, then sliced onions and remaining 1/4 tsp salt. Cook, stirring often, until onion is brown, 4 to 5 min. Return chicken to pan and stir until warmed through, about 1 min.
  • DIVIDE cucumber salad and chicken among 4 plates. Drizzle with tahini sauce. Serve with pita bread, if desired.





Calories 417, Protein 50 g, Carbohydrates 13 g, Fat 19 g, Fibre 4 g, Sodium 568 mg. Excellent source of Vitamin B12

How to dice an onion

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