Another oldie that I never got around to sharing. I’ve made this chicken a few times and it’s a bomb! I served it with a simple salad, but feel free to add any other sides you want with it or toppings. I love simple meals especially those with salads because of their versatility. There are endless possibilities when it comes to salads and so many topping choices!

The chicken is not hard to make at all with a few key spices. You can make extra and have it for the next day or prep them for the week. That way, you would have a meal prepared ahead of time for those busy days when you don’t have enough time to prepare something elaborate.

Here is how I made this Turmeric Honey Mustard Dill Chicken and Halloumi Cucumber Salad:

Pat the chicken breast dry. Season with salt and pepper. Allow it to air dry in the fridge for an hour.
Mix together the turmeric, lemon juice, dill, honey dijon mustard, and coconut aminos. Mix until well-combined. Heat a cast-iron on medium-low heat. Add a little ghee and then the chicken. Sear for about 9 minutes, then flip and add a little more ghee and sear for about 6 minutes (depending on size).

Brush the halloumi with ghee. Sear on a cast iron pan for 20 seconds per side. To make the tahini sauce, mix together the tahini with the coconut aminos until smooth and well-combined. Add a little water if you want the sauce to be thinner. Serve the chicken with the halloumi, cucumber slices, tomatoes, fresh dill and the tahini sauce.