Green Veggie Bowl with Chicken & Lemon-Tahini Dressing

Green Veggie Bowl with Chicken & Lemon-Tahini Dressing

For this healthy 30 minute dinner, treat yourself like pasta and cook until al dente. If you have a little extra time, double or triple the lemon-tahini sauce for steak or shrimp.

Active Time: 30 mins Total Time: 30 mins Servings: 6

Ingredients

• 1/4 cup tahini
• 1/4 cup water plus 2 tablespoons, divided
• 1/4 cup lemon juice
• 1 teaspoon minced garlic, divided
• 1 teaspoon ground cumin
• 1 teaspoon Celtic sea salt, divided
• 1 cup green beans
• 1 pound broccoli crowns

For the Dressing

• 4 (4 ounce) chicken cutlets, trimmed
• 1/4 teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil, divided
• 2 cups cooked brown rice
• 1/4 cup sliced scallions

Preparation

• 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 pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat to keep warm.

• Season the veggies with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat. Add the remaining 1/4 cup salt and pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat to keep warm.

• To serve, divide into bowls with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon of oil in a large cast-iron skillet over medium-high heat to keep warm. Drizzle with the lemon-tahini dressing and top with scallions. Drizzle with the lemon-tahini dressing and add the remaining 1/4 teaspoon salt and pepper to taste. Serve.

Tips

• To make ahead: Refrigerate (Step 1) up to 5 days.