Tahini-Honey Grilled Chicken

This oven-roasted chicken breast is dressed to impress in a marinade of Oriental spices and drizzles of tangy tahini dressing. Crunchy chickpeas, a leafy cucumber salad, and the unrefined sweetness of dates make this a culinary class act.

Tahini-Honey Grilled Chicken

with roast butternut and chickpeas, pumpkin seeds & pitted dates

4.7

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Tahini-Honey Grilled Chicken
  1. ROAST THE Butternut

    Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.

  2. CHICKPEA & Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the Tahini-Honey Dressing in a bowl and combine with 1 tsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.

  3. TOAST THE SEEDS & ASSEMBLE THE SALAD

    Place a pan (that has a lid) over a medium heat. When hot, toast the Pumpkin Seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed Salad Leaves and set aside for serving.

  4. CRISP THOSE Chickpeas

    When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed Chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.

  5. GRILL THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast skin-side down for 5-7 minutes until crispy. Flip the breast, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.

  6. AROMAS OF THE EAST

    Dish up some crisped Butternut and Chickpeas, and top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices. Side with the fresh salad and drizzle the Tahini-Honey Dressing over everything! Finish off with sprinklings of toasted Pumpkin Seeds and chopped dates. It’s suppertime…

  1. ROAST THE Butternut

    Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.

  2. CHICKPEA & Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the Tahini-Honey Dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.

  3. TOAST THE SEEDS & ASSEMBLE THE SALAD

    Place a pan (that has a lid) over a medium heat. When hot, toast the Pumpkin Seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed Salad Leaves and set aside for serving.

  4. CRISP THOSE Chickpeas

    When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed Chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.

  5. GRILL THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.

  6. AROMAS OF THE EAST

    Dish up some crisped Butternut and Chickpeas, and top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices. Side with the fresh salad and drizzle the Tahini-Honey Dressing over everything! Finish off with sprinklings of toasted Pumpkin Seeds and chopped dates. It’s suppertime…

  1. ROAST THE Butternut

    Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.

  2. CHICKPEA & Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Place the drained Chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the Tahini-Honey Dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.

  3. TOAST THE SEEDS & ASSEMBLE THE SALAD

    Place a pan (that has a lid) over a medium heat. When hot, toast the Pumpkin Seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed Salad Leaves and set aside for serving.

  4. CRISP THOSE Chickpeas

    When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed Chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy.

  5. GRILL THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.

  6. AROMAS OF THE EAST

    Dish up some crisped Butternut and Chickpeas, and top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices. Side with the fresh salad and drizzle the Tahini-Honey Dressing over everything! Finish off with sprinklings of toasted Pumpkin Seeds and chopped dates. It’s suppertime…

  1. ROAST THE Butternut

    Preheat the oven to 200°C. Spread out the Butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.

  2. CHICKPEA & Chicken/" title="View all our recipes with Chicken at eCook">Chicken PREP

    Place the drained Chickpeas on a second roasting tray with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the Tahini-Honey Dressing in a bowl and combine with 2 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving.

  3. TOAST THE SEEDS & ASSEMBLE THE SALAD

    Place a large pan (that has a lid) over a medium heat. When hot, toast the Pumpkin Seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the Cucumber half-moons with the rinsed Salad Leaves and set aside for serving.

  4. CRISP THOSE Chickpeas

    When the Butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of Chickpeas and cook for the remaining roasting time until crispy.

  5. GRILL THE Chicken/" title="View all our recipes with Chicken at eCook">Chicken

    Return the pan to a medium heat with a drizzle of oil. When hot, fry the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing.

  6. AROMAS OF THE EAST

    Dish up some crisped Butternut and Chickpeas, and top with the Chicken/" title="View all our recipes with Chicken at eCook">Chicken slices. Side with the fresh salad and drizzle the Tahini-Honey Dressing over everything! Finish off with sprinklings of toasted Pumpkin Seeds and chopped dates. It’s suppertime…

Frequently Asked Questions

What is the preparation time for Tahini-Honey Grilled Chicken?

The preparation time for Tahini-Honey Grilled Chicken with roast butternut and chickpeas, pumpkin seeds & pitted dates is between 20 and 30 minutes.

What is the total time required to make Tahini-Honey Grilled Chicken with roast butternut and chickpeas, pumpkin seeds & pitted dates?

The total time required to make Tahini-Honey Grilled Chicken with roast butternut and chickpeas, pumpkin seeds & pitted dates is between 40 and 50 minutes.

How many servings does Tahini-Honey Grilled Chicken provide?

4 servings

What are the main ingredients in Tahini-Honey Grilled Chicken?

Butternut, Chicken, Chickpeas, Cucumber, Free-Range Chicken Breast Skin On, NOMU Oriental Rub, Pitted Dates, Pumpkin Seeds, Salad Leaves, Tahini-Honey Dressing

What is the nutritional information of Tahini-Honey Grilled Chicken?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Tahini-Honey Grilled Chicken?

ROAST THE BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut chunks on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. CHICKPEA & CHICKEN PREP: Place the drained chickpeas in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside for step 4. Pat the chicken breasts dry with some paper towel and place in a bowl. Coat in oil and the Oriental Rub (to taste) and set aside to marinate. Place the tahini-honey dressing in a bowl and combine with 1 tbsp of olive oil. Gradually add lukewarm water in 5ml increments until drizzling consistency. Set aside for serving. TOAST THE SEEDS & ASSEMBLE THE SALAD: Place a pan (that has a lid) over a medium heat. When hot, toast the pumpkin seeds for 3-5 minutes until they begin to pop and turn brown. Remove from the pan on completion and set aside to cool. Toss the cucumber half-moons with the rinsed salad leaves and set aside for serving. CRISP THOSE CHICKPEAS: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the dressed chickpeas and spread out in a single layer. Return to the oven for the remaining roasting time until crispy. GRILL THE CHICKEN: Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken breasts skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through and golden. Remove from the heat on completion and set aside to rest in the pan for 5 minutes before slicing. AROMAS OF THE EAST: Dish up some crisped butternut and chickpeas, and top with the chicken slices. Side with the fresh salad and drizzle the tahini-honey dressing over everything! Finish off with sprinklings of toasted pumpkin seeds and chopped dates. It’s suppertime…

What should be prepared from my kitchen to make Tahini-Honey Grilled Chicken?

Butternut, Chicken, Chickpeas, Cucumber, Free-Range Chicken Breast Skin On, NOMU Oriental Rub, Pitted Dates, Pumpkin Seeds, Salad Leaves, Tahini-Honey Dressing

How many calories does Tahini-Honey Grilled Chicken have?

calories

How much fat content does Tahini-Honey Grilled Chicken have?

grams

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