This gem recipe from my days as a personal chef never fails.
There was one family, though, that I adored.
Thats when I tapped into my nutrition and culinary background and made my 5-ingredient garlic-tahini chicken.
Simply Recipes / Sara Haas
A minor setback, but I knew the solution to this problem: a marinade.
I went to the kitchen, grabbed a few kitchen staples, and made a quick sauce.
I covered and refrigerated them for an hour or two, then cooked them in my cast iron pan.
Simply Recipes / Sara Haas
The result was a tender chicken breast packed with flavor.
Everyone loved it, and this recipe became one I made for them weekly.
Juice both lemons and measure 1/4 cup lemon juice.
Cover and refrigerate for at least 30 minutes and up to 4 hours.
Cover the reserved sauce and refrigerate.
Heat the oil in a large skillet (preferably cast-iron or nonstick) over medium-high heat.
Toss the chicken in the liquid until coated, then transfer it to a serving platter.
Sprinkle the chicken with the reserved lemon zest and garnish with parsley, if using.
Drizzle with the reserved marinade and serve.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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