A few months back, I bought a large jar of Tahini when I made my Beet Hummus with Tahini. Since I had it on hand, I decided I should try another tahini dish. This recipe is adapted from one on AllRecipes.com. It makes a very nice chicken dish, but I do find tahini a little on the bitter side. I added extra sugar-free honey to my version, and I added in onions, both of which help to curb that bitterness.

I served it with green beans, sliced beets, and a scoop of riced kohlrabi, which is a delicious rice alternative. We found a bag of Green Giant frozen kohlrabi at our Wal-Mart, but if you can get fresh kohlrabi, use a medium-sized vegetable then peel it, cut into large cubes, and pop it into a food processor for about 5 or 6 pulses to rice it.

Tahini Chicken

1 cube chicken bouillon or Better Than Bullion with 3/4 cup Water
or 3/4 cup Chicken Broth
1/4 cup Tahini (sesame paste)
2 tablespoons Soy Sauce
2 tablespoons sugar-free Honey
1 clove Garlic, minced
1/2 small Onion, chopped
2 teaspoons Ginger Paste
2 teaspoons Butter, or as needed
2 to 3 large skinless, boneless Chicken Breast halves, cut into cubes
1 teaspoon Sesame Seeds (optional)

Dissolve bullion in 3/4 cup of boiling water and stir to mix. Or use 3/4 cup of chicken broth.

Mix broth with tahini, soy sauce, sugar-free honey, and ginger paste in a small bowl until combined. Set aside.

In a large skillet, heat butter over medium heat, add the garlic and onion and cook for 2 minutes, then add the chicken cubes. Stir until the chicken is no longer pink, about 8 minutes.

Add tahini sauce to the chicken and stir to mix, then cook until the sauce is heated and the chicken is done.

Serve over riced Cauliflower or riced Kohlrabi. Makes 3 servings.

Nutrition Information per serving:
Calories: 244.8 Fat: 4.0 g Net Carbs: 4.0 g Protein: 22.1 g