Green Veggie Bowl with Chicken & Lemon-Tahini Dressing
This bowl is loaded with green vegetables like spinach, broccoli, and avocado, which are rich in antioxidants and fiber. These veggies help support a healthy immune system and promote good digestion. The addition of grilled chicken provides a good source of lean protein, essential for muscle growth and repair.
Ingredients
- ¼ cup tahini
- ¼ cup cold water plus 2 tablespoons, divided
- ¼ cup lemon juice
- ½ teaspoon minced garlic plus 2 sliced garlic cloves, divided
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt, divided
- 1 cup green beans
- 1 small broccoli crown
- 4 (4 ounce) chicken cutlets, trimmed
- ¼ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- ½ large red onion, sliced
- 4 cups thinly sliced kale
- 2 cups cooked brown rice
- ¼ cup chopped fresh cilantro
Directions
- Whisk tahini and 1/4 cup water in a small bowl until smooth. Add lemon juice, minced garlic, cumin and 1/4 teaspoon salt and whisk to combine. Set aside.
- Trim green beans and cut in half. Break broccoli into florets. Measure 1 cup (reserve the rest for another use).
- Season chicken with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add the chicken and cook until an instant-read thermometer registers 160 degrees F, 3 to 5 minutes per side. Transfer to a clean cutting board and tent with foil to keep warm.
- Wipe out the pan and add the remaining 1 tablespoon oil. Add onion and cook, stirring occasionally, for 2 minutes. Add sliced garlic and cook for 30 seconds, then add the broccoli and green beans. Cook, stirring occasionally, for 2 minutes. Stir in kale and add the remaining 2 tablespoons water. Cover and steam until the vegetables are tender-crisp, 1 to 2 minutes.
- Slice the chicken.
- To serve, divide rice and the vegetables among 4 bowls and top with the chicken. Drizzle with the reserved dressing and sprinkle with cilantro.