These chicken and green beans with lemon tahini sauce pack a protein punch and are made in under 30 minutes. The whole dish is gluten-free, so if you’re gluten allergic or sensitive, we have you covered with this recipe. For more meal ideas and better living tips, head on over to BalanceKG. This meal is best cooked in a cast-iron skillet, but use what you have available.

Skillet Chicken and Green Beans with Lemon-Tahini Sauce Ingredients

• Chicken Thighs – 8 boneless
• Salt
• Black Pepper
• Cumin – 1 tbsp ground
• Thyme – 2 tsp dried, crushed
• Paprika – 2 tsp
• Olive Oil – 2 tbsp
• Green Beans – 8 oz
• Shallots – 4 chopped
• Gluten-Free Chicken Broth – 1 1/4 cups
• Tahini – 1/3 cup
• Lemon Juice – 1/4 cup
• Lemon slices optional

Directions

1. Rub chicken with salt, pepper, cumin, thyme, and paprika.
2. Heat 2 tbsp olive oil on medium-high heat
3. Add chicken, cook for 5 to 7 minutes turning once.
4. Remove chicken
5. On medium heat, add the green beans, shallots and 1/2 tsp salt. Cook for 3 minutes until the green beans have softened
6. Return the chicken to the skillet
7. Add 1 cup of gluten-free chicken broth and bring it to a boil.
8. Simmer for 6 to 8 minutes
9. Transfer the chicken and vegetables to a plate.
10. Whisk tahini, the remaining broth and lemon juice in the skillet
11. Return the chicken to the skillet and heat