• Preheat broiler to high with rack 6 inches from heat
• Sprinkle chicken with most of the salt and all the black pepper
• Place flour in shallow dish
• Place eggs in another shallow dish
• Combine breadcrumbs, Parmesan, and lemon rInd in a third shallow dish
• Gently dredge tenders in flour, shaking off excess flour
• Dip tenders in egg
• Dredge in breadcrumb mixture; pressing to adhere
• Coat chicken with cooking spray
• Heat oil in a large skillet over medium high heat
• Add chicken to pan; cook 5-6 minutes on each side or until golden brown and cooked through
• Arrange green beans on a sheet tray
• Lightly coat beans with cooking spray
• Broil 5-6 minutes or until tender and slightly charred, turning beans halfway through cooking
• After broiling, toss with half the lemon juice and remaining salt
• Meanwhile, combine remaining lemon juice, mayo, ketchup, and tahini for sauce

For Marinade

• Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

For Guacamole and Pico de Gallo

• In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. 

  To finish the pico de gallo, add the tomatoes to the first bowl, mixing well.  Adjust seasonings for both.

  To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

For Skillet

• Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.

For Vegetables

• Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

Assemble

• To serve chicken, slice against the grain into thin strips. Serve with tortillas and fresh guacamole and pico de gallo.