Lemon Tahini Chicken with Brussels Sprouts
/This easy but incredibly delicious chicken dish is a perfect main course to brighten up a fall weeknight. The recipe is an ideal hormone-balancing blend of fiber (the sprouts), protein (the chicken) and fat (the tahini) and helps keep your body producing all those amazing hormones like melatonin and serotonin that regulate your mood, your sleep and your appetite.
Ingredients
Chicken Dish
4 pastured boneless chicken breasts, trimmed, patted dry
1 shallot, peeled and sliced thin
1 lemon, sliced thin
2 cups Brussels sprouts, halved
1/4 cup parsley, minced
Dressing
1/2 cup tahini (sesame paste)
Juice from 1 lemon
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup water
Instructions
Preheat oven to 400
Arrange chicken breasts, Brussels sprouts, shallot and lemon in a shallow baking dish.
Drizzle with olive oil and salt and pepper to taste.
Bake uncovered for 50 minutes until chicken is no longer pink inside or reaches a temperature of 165 degrees Farenheit.
Meanwhile, make the dressing by whisking together tahini, water, lemon and oil in a bowl or blender. Add water to desired drizzly consistency. Salt to taste.
When the chicken is done, serve by surrounding one chicken breast on a plate with the sprouts and shallot mixture. Drizzle with tahini dressing and parsley. Enjoy! And sweet dreams…
Note: To make low FODMAP, just omit the shallot in the chicken and remove the garlic or use garlic-infused oil in the dressing.
