Keto Chicken With Tahini Sauce Recipes

TAHINI CHICKEN

Tahini Chicken image

The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.

Provided by Elaine Geiger

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 11

Ingredients

¾ cup water
1 cube chicken bouillon
¼ cup tahini (sesame paste)
2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons butter, or as needed
2 skinless, boneless chicken breast halves, cut into cubes, or more to taste
2 tablespoons all-purpose flour, or as needed
1 teaspoon sesame seeds, or as desired

Steps:

Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g

LOADED KETO SALAD WITH TAHINI DRESSING

Loaded Keto Salad with Tahini Dressing image

This keto salad has it ALL!

Provided by Jessica

Categories Dinner Lunch

Time 10m

Number Of Ingredients 11

Ingredients

2 cups mixed greens
1/3 cup baby plum tomatoes, halved
1/3 cup white mushrooms, diced
2 tbsp sliced almonds ((or pecans))
1 slice turkey bacon ((or pork bacon))
1/2 cup avocado, cubed
2 slices sugar-free herb turkey breast, diced
1 ounce cheese, diced ((any kind; I used Colby Jack))
2 tbsp Soom tahini
Salt (to taste)
Black pepper (to taste)

Steps:

Add all ingredients except tahini, salt, and pepper to a large salad bowl.
Add salt and pepper to taste.
Drizzle with tahini.

Nutrition Facts : Calories 325 kcal, Carbohydrate 9 g, Protein 19 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 23 mg, Sodium 180 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

ROAST CHICKEN AND VEGETABLES WITH TAHINI

Roast Chicken and Vegetables With Tahini image

This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.

Provided by Ali Slagle

Categories dinner, poultry, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons grated ginger (from a 3-inch root)
1/4 cup coarsely chopped dill or cilantro leaves and stems
1 tablespoon lime or lemon zest (from 1 to 2 fruits)
5 cups 1/2-inch-diced root vegetables (about 1 1/2 pounds, peeled if desired), such as parsnips, sweet potatoes, carrots, yellow beets, turnips and celery roots
2 tablespoons extra-virgin olive oil or melted coconut oil
Kosher salt (Diamond Crystal)
Black pepper
3 tablespoons tahini, well-stirred
Red-pepper flakes and toasted sesame seeds (optional), for serving

Steps:

Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)

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Keto Chicken With Tahini Sauce Recipes

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