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.
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!