Green Veggie Bowl With Chicken & Lemon-Tahini Dressing

How to Make It

1. Step

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.

2. Step

Trim green beans and cut in half. Break broccoli into florets. Measure 1 cup (reserve the rest for another use).

3. Step

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.

4. Step

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.

5. Step

Slice the chicken.

6. Step

To serve, divide rice and the vegetables among 4 bowls and top with the chicken. Drizzle with the reserved dressing and sprinkle with cilantro.

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

Green Veggie Bowl With Chicken & Lemon-Tahini Dressing

Active Time

Total Time

Yield