Tahini and honey create a beautifully charred crust on boneless, skinless chicken thigh and transform this everyday protein. Make sure the tahini is stirred until smooth and pourable before measuring. If you can’t find mango, you can substitute navel orange sections. You can also double the chicken and tahini mixture and serve over tabbouleh or in vegetable wraps for quick lunches during the week.
3 tablespoons tahini (sesame seed paste), well stirred
4 teaspoons honey, divided
4 (4-oz.) skinless, boneless chicken thighs
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons toasted sesame oil
2 tablespoons unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
4 cups thinly sliced baby bok choy
2 cups thinly sliced red cabbage
1 1/2 cups chopped peeled mango
Fresh cilantro leaves
Calcium 11% DV
Potassium 15% DV
Added sugars 6g
How to Make It
Combine tahini and 1 tablespoon honey in a small bowl, stirring with a whisk. Heat a grill pan over medium-high. Rub chicken thighs with canola oil; sprinkle with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Brush tahini mixture over both sides of chicken; cook 30 seconds on each side or until lightly charred. Remove chicken from pan; cut into 1-inch pieces.
Combine remaining 1 teaspoon honey, sesame oil, vinegar, and soy sauce in a large bowl. Add bok choy, cabbage, and mango; toss to coat. Divide salad evenly among 4 bowls; top with chicken. Sprinkle evenly with cilantro.
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