Spicy Tahini-Lime Chicken with Brown Rice, Vegetables & Sesame Seeds

Spicy Tahini-Lime Chicken

with Brown Rice, Vegetables & Sesame Seeds

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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From the Test Kitchen

Here, tender bites of chicken are tossed in a spicy, nutty sauce of tahini, honey, sambal, and lime juice. You'll serve them over a bed of soy-dressed brown rice and a duo of carrots and snap peas—sautéed with aromatic ginger and scallions.
5-14 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Spicy Tahini-Lime Chicken with Brown Rice, Vegetables & Sesame Seeds
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Brown Rice
  • 1 Lime
  • 2 Scallions
  • 6 oz Carrots
  • 1 Tbsp Sambal Oelek
  • 1 Piece Ginger
  • 2 Tbsps Tahini
  • 2 tsps Honey
  • 1 Tbsp Soy Sauce
  • 1 tsp Black & White Sesame Seeds
  • 4 oz Sugar Snap Peas
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook & finish the rice
1 Cook & finish the rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the soy sauce; stir to combine. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Quarter the lime. In a bowl, combine the honey (kneading the packet before opening), tahini, the juice of 2 lime wedges, 1 tablespoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Cook & dress the chicken
3 Cook & dress the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Add the tahini sauce; stir to coat. Cover with foil to keep warm.

Cook the vegetables & serve your dish
4 Cook the vegetables & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared peas, sliced white bottoms of the scallions, and chopped ginger. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Spicy Tahini-Lime Chicken

Cook & finish the rice
1 Cook & finish the rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the soy sauce; stir to combine. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Quarter the lime. In a bowl, combine the honey (kneading the packet before opening), tahini, the juice of 2 lime wedges, 1 tablespoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

Prepare the ingredients
Cook & dress the chicken
3 Cook & dress the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl. Add the tahini sauce; stir to coat. Cover with foil to keep warm.

4 Cook the vegetables & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared peas, sliced white bottoms of the scallions, and chopped ginger. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked vegetables and dressed chicken. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Cook the vegetables & serve your dish
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