Ingredients

The following ingredients have 4 Servings
  • 2   4-6 ounce pieces chicken – or tofu – or both! See notes.
  • 6-8 ounces broccolini or broccoli rabe
  • 1 tablespoon olive oil, divided
  • generous pinch salt and pepper
  • 1 tablespoon zaatar spice blend ( or see notes)
  • zest from one lemon
  • 3/4 cup water
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 2 fat garlic cloves
  • 2-3 thin slices jalapeno ( optional, or use cayenne to taste)
  • 1 small bunch cilantro ( small stems ok, or sub Italian parsley)
  • 1/2 cup tahini paste
  • 1/4 teaspoon salt, more to taste

Instruction

  • Heat oven to 425F
  • Place chicken (or tofu) on one side of a parchment-lined sheet-pan. Brush chicken ( or tofu) with olive oil and sprinkle both sides with salt. Sprinkle the top with a generous amount of zaatar spice – 1 teaspoon, per piece of chicken.
  • In a medium bowl, toss the broccolini with 1-2 teaspoons of olive oil, season with salt and pepper and 1 teaspoon lemon zest. Place it next to the chicken on the sheet-pan.
  • Place all in the oven to bake and check the broccolini after 12-15 minutes. Using tongs, remove it to a plate and cover with foil.
  • Continue cooking the chicken ( or tofu)  until it is cooked through, keeping in mind that bone-in, skin on chicken thighs and legs will take longer to bake ( 30-40 minutes) than boneless skinless chicken breasts ( 20-30 minutes) Tofu filets will take  25-30 minutes.
  • While this is roasting, make the Spring Green Tahini Sauce. Place all the ingredients in a blender except the tahini paste. Blend until smooth. Then add the tahini paste, blend again until smooth. Taste, adjust salt and lemon. You will not need all the sauce so save some in a mason jar in the fridge to drizzle over buddha bowls, veggies and salads during the coming week. A nice gift to your future self.