Levantine Char
Grilled Lemon Chicken with Roasted Broccoli and Lemon-Tahini Drizzle
45 minutes
Serves 4
DinnerMediterraneanGluten-free
Herb's take
This dinner brings together smoky grilled chicken, caramelized broccoli, and a tangy tahini-lemon drizzle, classic Mediterranean flavors with a Middle Eastern twist. You'll learn the secret to juicy marinated chicken and how to coax nutty sweetness from broccoli in the oven.
Ingredients
Yield
4
Instructions
- 01In a large bowl, whisk together half of the lemon zest and juice, 2 tablespoons olive oil, garlic, cumin, coriander, paprika, 1 teaspoon salt, and black pepper. Add the chicken breasts and turn to coat. Cover and marinate in the fridge for at least 20 minutes or up to 2 hours.
- 02Preheat the oven to 425°F. Line a sheet pan with parchment for easy clean-up.
- 03Toss broccoli florets with 2 tablespoons olive oil, remaining 1 teaspoon salt, and a pinch of black pepper. Spread in a single layer on the prepared pan.
- 04Roast broccoli for 20–25 minutes until deeply golden at the edges and just tender.
- 05Meanwhile, preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting any excess drip off.
- 06Grill chicken 5–6 minutes per side, until nicely charred and cooked through (internal temp should hit 165°F). Transfer to a plate and tent loosely with foil.
- 07While chicken and broccoli cook, make the sauce: whisk tahini, Greek yogurt, remaining lemon zest and juice, honey, and 2–3 tablespoons cold water in a bowl until smooth and pourable. Season to taste with salt.
- 08Slice grilled chicken on the bias. Arrange on plates with roasted broccoli.
- 09Drizzle generously with lemon-tahini sauce and sprinkle with chopped parsley to finish.
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