Chicken Fingers and Green Beans with Tahini Sauce

Step 1

Preheat broiler to high with oven rack 6 inches from heat.

Step 2

Sprinkle chicken with pepper and 1/4 teaspoon salt. Place flour in a shallow dish. Place eggs in a second shallow dish. Combine panko, rind, and Parmesan in a third shallow dish. Gently dredge chicken tenders in flour, shaking off excess. Dip in egg; dredge in panko mixture, pressing to adhere. Coat chicken with cooking spray.

Step 3

Heat oil in a large skillet over medium-high. Add chicken to pan; cook 5 minutes on each side or until golden and cooked through.

Step 4

Arrange beans on a jelly-roll pan; lightly coat beans with cooking spray. Broil 5 to 6 minutes or until tender and lightly charred, turning beans halfway through cooking. Toss with 1 tablespoon lemon juice and remaining 1/4 teaspoon salt.

Step 5

Meanwhile, combine remaining 1 tablespoon lemon juice, mayonnaise, ketchup, and tahini. Serve sauce with chicken and green beans.