I’m always looking for gluten free and grain free dinner recipes that taste great but this one has been a favourite with my clients for years. Use any vegetables you like to mix it up a little. The chicken tastes good on a salad the next day so remember to cook extra.
Ingredients – Serves 4
4 chicken breasts (preferably organic or free range)
Juice of 1 lemon
1/3 of a cup tahini paste
1 Tbs tamari (or soy sauce or pinch sea salt)
1/3 of a cup water
400g sugar snap peas (or snow peas)
2 large carrots, peeled and sliced
1 head broccoli
1tbs dark sesame oil (optional)
1tbs sesame seeds, (toasted – optional)
Preheat oven to 180°C. Heat a frying pan. Brush chicken with olive oil and seal in the pan for two to three minutes each side. Transfer to an oven dish.
Stir the lemon juice, tahini, tamari and water together until smooth and pour the sauce over the chicken. Bake in the oven for 15 minutes.
Steam the broccoli and sliced carrots for 3 minutes then add the sugar snap peas for an extra 2 to 3 minutes.
Serve the chicken and vegetables then sprinkle with sesame oil and the toasted sesame seeds.
Tip: To toast sesame seeds, pour into a small frying pan with no added oil. Stir continuously over a medium heat, taking care not to burn them, until they turn golden brown. Use immediately.
Hungry boys can have with brown rice or sweet potatoes as well.