Recipe: Chicken and Roasted Vegetable Bowl with Tahini Sauce

Last week I was really in a lunch rut.  I was sick of my usual options (even quinoa, which is practically unheard of for me), so I made up this little dish.  It was THE BOMB.  Seriously.  You can use any vegetables that you like – really, anything that you need to use up in your refrigerator would work (carrots, bell peppers, onion, etc).  I used leftover roasted chicken from my chicken and broccoli pasta earlier in the week.

 IMG_3517

Chicken and Roasted Vegetable Bowl with Tahini Sauce

Makes 2 servings

  • 2 c. broccoli florets
  • 2 c. cauliflower florets
  • 1-2 cloves minced garlic
  • 1 tsp. olive oil
  • 2/3 c. chopped kale
  • 6 oz. sliced or shredded chicken, cooked
  • 1 Tbsp. olive oil
  • 1 Tbsp. tahini
  • 1 Tbsp. lemon juice
  • crushed red pepper, salt, and pepper to taste

Preheat over to 425.  Toss broccoli and cauliflower with minced garlic, 1 tsp. olive oil, and a sprinkling of salt and pepper.  Roast for 20-25 minutes, shaking halfway through.  While the vegetables are roasting, chop kale and chicken.

Go ahead and assemble these in your lunch containers of choice.  In each container, layer 1/3 c. kale, 1 c. roasted vegetables, and 3 oz. chicken.  Sprinkle with salt and pepper.

In a small bowl, whisk together remaining olive oil, tahini, lemon juice, and a sprinkling of crushed red pepper.  Add a dash of salt and pepper and divide into two small dressing containers.

At lunchtime, heat chicken and vegetables and top with sauce.  Healthy and easy!

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