Tahini Chicken with Bok Choy and Mango Salad

Paige Grandjean
Updated
Tahini and honey create a beautifully charred crust on boneless, skinless chicken thigh and transform this everyday protein. Make sure th...

Yields: Serves 4 (serving size: about 1 1/2 cups bok choy mixture and 3/4 cup chicken)

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Ingredients

  • 3 tablespoons tahini (sesame seed paste), well stirred

  • 4 teaspoons honey, divided

  • 4 (4-oz.) skinless, boneless chicken thighs

  • 1 tablespoon canola oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons unseasoned rice vinegar

  • 1 tablespoon reduced-sodium soy sauce

  • 4 cups thinly sliced baby bok choy

  • 2 cups thinly sliced red cabbage

  • 1 1/2 cups chopped peeled mango

  • Fresh cilantro leaves

Nutrition

calories 375

fat 21g

satfat 3g

unsatfat 17g

protein 26g

carbohydrate 22g

fiber 3g

sodium 551mg

calcium 11% DV

potassium 15% DV

sugars 16g

added sugars 6g

Directions

  1. Combine tahini and 1 tablespoon honey in a small bowl, stirring with a whisk. Heat a grill pan over medium-high. Rub chicken thighs with canola oil; sprinkle with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until done. Brush tahini mixture over both sides of chicken; cook 30 seconds on each side or until lightly charred. Remove chicken from pan; cut into 1-inch pieces.

  2. Combine remaining 1 teaspoon honey, sesame oil, vinegar, and soy sauce in a large bowl. Add bok choy, cabbage, and mango; toss to coat. Divide salad evenly among 4 bowls; top with chicken. Sprinkle evenly with cilantro.