Tahini Roasted Chicken

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Just Say No To PB&J that was the title for this Instagram pic.  Why?  Because it was my lunch for the day.  Now don’t get me wrong PB&J has its place.  But I had to start making my own lunch when I was 9.  Which means over the years I’ve started getting really creative with always bringing my lunch. This lunch were some yummy leftovers from my Sunday Night Dinner:  Tahini Roasted Chicken topped with Hummus and Olives and Cucumber-Tomato-Feta Salad on the side. Yay I got excited about that meal.

Part of adult-ing is not only planning meals, but sticking to the plan and learning how to maximize leftovers.  Hello budget savviness becoming apart of my everyday.  Here’s the breakdown — a not so intricate system of rotating when and what leftovers you eat.  (I know I’m preaching to the choir but 3-4 times in a row of the same meal just becomes depressing.  Thus has entered my system. ) Sunday Night dinner becomes Monday lunch,  Monday Night dinner Tuesday lunch and Tuesday Night dinner are Sunday Leftovers.  See that pattern developing.   I’ve become almost so OCD with my system I rarely eat out any more.  I catch myself sometimes seeing a favorite restaurant and think “that sounds good I should do that for dinner!”  But then I remember my meal plan and I head home for what’s in the fridge.  Here’s to all us trying to save a dime and brown bagging that gourmet meal for lunch!

Hey it was really good so you should make it too!  Try my Tahini Roasted Chicken (also great on the grill but it was super hot outside so I wasn’t about to do that)

 

Tahini Roasted Chicken

Serves 4

4 chicken breasts

1/2 cup tahini sauce

1/4 cup white wine

1 TBSP greek seasoning

1 clove garlic minced

1 TBSP minced fresh basil

slat and pepper to taste

Hummus — your favorite. I used white bean basil for this

Green and Black Olives chopped

 

*mix tahini, white wine, greek seasoning, garlic, and basil together in a bowl to form a marinade.

*Wash chicken breasts and pat dry.  Lightly season with salt and pepper.  Add chicken breasts to marinade and allow to marinate for 4-8 hours.

*For roasting cook chicken breasts at 375 for 1 hour.

*For grilling cook chicken breasts till meat reaches 165 degrees.

*Serve chicken with a spoonful or 2 of your favorite hummus and a sprinkling of chopped olives

 

 

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