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


  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

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