Keto Chicken Breast with Golden Tahini Lemon Herb Sauce, Za’atar Cauliflower, and Seared Cucumber

Name: Keto Chicken Breast with Golden Tahini Lemon Herb Sauce, Za’atar Cauliflower, and Seared Cucumber
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz skinless chicken breast; 1 1/2 lb cauliflower; 10 1/2 oz cucumber; 1/3 cup tahini; 1/2 cup plain full-fat Greek yogurt; 3 tbsp olive oil; 1 unit lemon; 4 cloves garlic; 1/2 cup fresh parsley; 1/4 cup fresh mint; 1 tbsp za’atar; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 cup chicken broth; 2 tbsp butter; 1 tbsp sesame seeds; 1 1/4 tsp salt; 1 tsp black pepper

An original keto recipe featuring golden-seared chicken breast served with a silky tahini, lemon, and fresh herb sauce, paired with za’atar roasted cauliflower and pan-seared cucumber. It has an aromatic, creamy, lightly toasted profile that works beautifully for a satisfying, elegant dinner.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g skinless chicken breast (cut en 4 filetes gruesos)
700 g cauliflower (en floretes medium)
300 g cucumber (cut a lo largo en medias lunas gruesas)
80 g tahini (well mezclado)
120 g plain full-fat Greek yogurt (at room temperature)
45 ml olive oil (divided)
1 unit lemon (3 tbsp de jugo)
12 g garlic (2 cloves grated and 2 thinly sliced)
15 g fresh parsley (chopped fino)
8 g fresh mint (chopped fina)
10 g za’atar (mezcla of especias)
2 g ground cumin
2 g smoked paprika
120 ml chicken broth (without harina added)
28 g butter
9 g sesame seeds (lightly tostadas)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

498 kcal

Calories

42 g

Protein

12 g

Carbs

31 g

Fat

4 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySesame

Instructions

1
Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss with 1 1/2 tablespoons olive oil, half of the za’atar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until browned at the edges and tender.
2
While the cauliflower roasts, pat the chicken breasts dry with paper towels and season them with the ground cumin, smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.
3
In a medium bowl, whisk together the tahini, Greek yogurt, lemon zest, 2 tablespoons lemon juice, parsley, mint, and the 2 grated garlic cloves. Add the chicken broth gradually until the sauce is creamy and pourable. Set aside.
4
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken breasts for 3 to 4 minutes per side, until nicely colored.
5
Add the butter and the 2 sliced garlic cloves to the skillet. Baste the chicken with the butter for 30 seconds. Transfer the skillet to the oven and finish cooking at 200°C / 400°F for 8 to 10 minutes, or until the chicken is cooked through. Remove and let rest for 5 minutes.
6
While the chicken rests, heat another skillet over medium-high heat with the remaining 1/2 tablespoon olive oil. Add the cucumber, a pinch of salt, the remaining za’atar, and sauté for 2 to 3 minutes so it lightly sears but keeps its texture.
7
Return the chicken skillet to low heat. Temporarily remove the chicken and add the reserved tahini mixture along with the remaining 1 tablespoon lemon juice. Cook for 1 to 2 minutes over low heat, stirring, until the sauce becomes silky. If it thickens too much, add 1 to 2 tablespoons of water.
8
Serve a bed of roasted cauliflower on each plate. Place one chicken breast on top, spoon over the tahini sauce, and add the seared cucumber on the side. Finish with the toasted sesame seeds and a little extra parsley or mint if desired.

Chef tips

For a smoother sauce, bring the yogurt closer to room temperature before mixing and keep the final sauce over low heat. Do not overcook the cucumber so it keeps a fresh, firm center.

Substitutions

You can replace the Greek yogurt with unsweetened coconut cream for a dairy-free version, though the flavor will change. Parsley can be swapped for cilantro and mint for dill. If you do not have za’atar, use a mix of dried thyme, oregano, and a little extra sesame.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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