Served on a pumpkin, radish and mint salad, this tahini chicken recipe is definitely a must-try.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 20 mins marinating time)
(+ 20 mins marinating time)
Ingredients
2 (250g each) Coles RSPCA Approved Chicken Breast Fillets
1 garlic clove, crushed
⅓ cup (80ml) lemon juice
1½ tbs tahini
800g Kent pumpkin, seeded, cut into 1cm-thick slices
olive oil spray
1 cup mint leaves
120g pkt Coles Brand Australian Baby Rocket
1 Lebanese cucumber, thinly sliced diagonally
4 radishes, ends trimmed, thinly sliced
½ tsp honey
1 tbs pistachio dukkah
2 pieces pita or Mountain Bread, chargrilled, coarsely torn
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use a large sharp knife to halve the chicken horizontally to make 4 thin pieces. Combine the garlic, 2 tbs of the lemon juice and 1 tbs of the tahini in a shallow bowl until smooth. Add chicken and turn to coat. Cover and place in the fridge for 20 mins to marinate.
Step 2
Heat a barbecue grill or chargrill on medium-high. Drain chicken from marinade. Spray chicken and pumpkin slices with oil. Cook pumpkin on grill for 3-4 mins each side or until lightly charred and tender. Transfer to a plate. Cook the chicken on grill for 3 mins each side or until cooked through.
Step 3
Meanwhile, combine the mint, rocket, cucumber and radish in a large bowl. Whisk the honey, 1 tbs hot water and the remaining tahini and lemon juice in a small bowl.
Step 4
Cut the chicken into 1cm-thick slices. Add the chicken, pumpkin and dressing to the salad and gently toss to combine. Divide among serving plates. Sprinkle with dukkah. Serve with flatbread.
