Spiced chicken served on a crunchy salad and topped with tahini dressing is a simple, healthy, and delicious dinner. For more recipes from Melissa Joulwan, click here.
This recipe is reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, copyright © 2016. Distributed by Greenleaf Book Group. To buy a copy of the book, click here.
Mix together all the spices in a small bowl.
Heat the oil in a large, nonstick skillet set over medium-high heat for 2 minutes.
Rub the spice blend on both sides of every piece of chicken, then place it in the pan and cook it for 5 minutes. Flip the chicken and cook for 2 more minutes. Add the water, cover the skillet, and reduce the heat to medium-low. Cook until the chicken isn’t pink inside, about 10-15 minutes.
Use the slicing blade on a food processor to thinly slice the cabbage and carrot. Place the vegetables in a large bowl and toss with the lemon juice, olive oil, salt, pepper, and mint. Place the chicken on top of the salad.
Smash and peel the garlic, then place it in the bowl of the food processor. Add the remaining ingredients and whirl until smooth. Drizzle on top of the chicken and salad and serve.