Categories: Meals
Ingredients
- 1/4 cup tahini, well stirred
- 3 tbsp. finely chopped parsley
- 3 tbsp. olive oil
- 3 tbsp. water
- 1 tbsp. finely chopped fresh rosemary
- 2 tsp. grated lemon rind
- 2 tbsp. fresh lemon juice
- 1/2 tsp. crushed red pepper
- 1 garlic clove, finely grated
- 1 small shallot, finely grated
- 1 1/2 lb. chicken breasts
- Cooking spray
- 1/2 tsp kosher salt
- 1 1/2 cups chopped cucumber
- 1 1/2 cups chopped tomato
- 1 cup coarsely chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 tbsp. fresh lemon juice
- 1 tsp. olive oil
- 1/4 tsp kosher salt
- 2 cups hot cooked brown rice
Directions
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To prepare chicken, combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.
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Preheat grill to medium. Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserve 1/4 cup tahini mixture.
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To prepare salad, combine cucumber and next 6 ingredients in a bowl; toss gently to combine. Serve cucumber salad with chicken and rice.