This 5-Ingredient Tahini Garlic Chicken Is a Weeknight Go-To

I’ve taken on many jobs, but working as a personal chef proved to be one of the most challenging. Dietary restrictions, big personalities, tight budgets, and the long lists of “dislikes” made it difficult to feed the families on my roster.

There was one family, though, that I adored. With three teenage sons, I was worried that my preference for serving nutritious ingredients would be met with an eye roll and a “bruh,” but that wasn’t the case. It turned out that the boys, all athletes, wanted this type of food as long as it didn’t taste too nutritious. That’s when I tapped into my nutrition and culinary background and made my five-ingredient garlic-tahini chicken.

Those boys all loved chicken, specifically boneless, skinless chicken breast, the least flavorful cut with the most potential for ending up dry and tough. A minor setback, but I knew the solution to this problem: a marinade. I went to the kitchen, grabbed a few kitchen staples, and made a quick sauce.

I knew I needed flavor and also fat, so I whisked some soy sauce with garlic, tahini, and lemon juice and poured it over some chicken cutlets. I covered and refrigerated them for an hour or two, then cooked them in my cast iron pan. The result was tender chicken breast packed with flavor. Everyone loved it, and this recipe became one I made for them weekly.

Quick Tips

• The marinade doubles as a sauce for serving. I recommend whisking it in a small bowl or measuring cup, which makes reserving the extra easy. Don’t forget to reserve some sauce at the beginning so it doesn’t come in contact with raw chicken.
• The dressing will thicken in the refrigerator, so bring it out to warm up when you pull the marinated chicken from the fridge. This will give it enough time to reach room temperature so that it’s the perfect consistency for serving.
• If you can’t find chicken cutlets or don’t want to spend the extra money (it’s an upcharge every time your chicken gets broken down into smaller pieces), buy chicken breast halves and slice them in half horizontally to create the thinner cutlets.

Tips for Serving

The great thing about this dish is that there are plenty of ways to serve it! My client’s boys loved the chicken served with French fries, but I’ve also sliced it and used it as a topper for big summer salads. Here are some more ideas for enjoying!

• Serve with a whole grain. I’ve found that this chicken tastes great paired with almost any whole grain, such as farro, rice, or quinoa. Drizzle extra dressing over the grains for even more flavor. And if you have any fresh herbs, like cilantro or parsley, finely chop and add them, too.
• Serve as a wrap. I’ve also sliced the chicken, tossed it with the extra dressing, and rolled it up in tortillas with lettuce and roasted red peppers for a delicious wrap.
• Add to a salad or bowl. If you’re making a big salad or a delicious grain bowl, add this chicken for a tasty protein topper.