top of page

Lemon Tahini Chicken w Artichokes

This recipe can be made with eggplant, sweet peppers, zucchini or any other preferred vegetables or pulses but I am including artichokes in this recipe because artichokes are highly nutritious but unfortunately not consumed on a regular basis. Enjoy and get healthy!

Lemon Garlic Tahini Chicken w Artichokes

1 pack chicken thighs

2 tbsp coconut oil or EVOO

1 small onion, chopped fine

1 tsp garlic

lemon zest and juice of 2 lemons 

⅓ cup Tahini paste

¼ c parsley, chopped 

1 tsp cumin powder

1 tsp dried Peachy herbs

1 tsp paprika 

1 cup plain Greek yogurt

1 bag frozen artichokes (defrosted)

1 small cucumber, diced (optional)

Salt and pepper to taste

Serves 4-6

In a medium or large bowl, add ½ of chopped onion, lemon juice and zest, garlic, tahini paste, parsley, cumin dried herbs, paprika and yogurt, mix well.

Season w desired amount of salt and pepper.

Add ½ of yogurt mixture on to chicken, add artichokes,  let marinate for 10-15 minutes.

Heat oil in a skillet, add chicken pieces, cook for 6-7 minutes or until brown; turn on uncooked side.

Add artichokes. 

Cook chicken and artichokes for another 5-6 minutes.

Add a cucumber to the other half of yogurt mixture.

Serve chicken with steamed rice or quinoa.

Top with cucumber yogurt sauce, as desired.

Health Benefits of Artichokes

Artichokes are better eaten cooked since raw artichokes are not very palatable.  Artichokes are a high in protein, fiber, vitamins and minerals and low in calories; it helps with gut health due to its high inulin content which works as a prebiotic, it also helps with indigestion; it helps stimulate bile production which helps promote liver function and prevents accumulation of fat in the liver. It is a good source of choline which can help improve brain function, enhance memory and learning. It is rich and antioxidants which we all know has anti-inflammatory and cancer-fighting properties.

Recent Posts

See All

Chicken Tikka Masala

Ingredients 2 chicken breasts (cut into large bite size chunks) 3⁄4 c Greek yogurt 1 tsp dried Peachy herbs 2 tbsp coconut oil 3-4 garlic cloves, minced 1 onion, diced 1 tbsp ginger minced, or 1 teasp

Vegetable Biryani

Ingredients 1 ½ c basmati rice, soaked in water for 10-15 min ½ cauliflower head, cut in pieces 1 large onion sliced 1 cup peas and carrots (froxen is fine) 1 cup button mushrooms, sliced 2 ripe tomat

bottom of page