Lemon Tahini Power Bowl
Serves 4 portions. Total Time: 30 mins.
Ingredients:
• ¼ cup tahini
• Cold Water
• ¼ cup lemon juice
• ½ tsp minced garlic, plus 2 sliced garlic cloves
• Ground cumin, to taste
• Kosher salt, to taste
• 1 cup green beans
• 1 cup broccoli
• 4 chicken cutlets, trimmed
• Ground pepper, to taste
• 2 tbsp extra-virgin olive oil, divided
• ½ large red onion, sliced
• 4 cups thinly sliced kale
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 cups cooked wild rice/quinoa/lentils/etc.
• 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 salt and whisk to combine. Set aside.
Trim green beans and cut in half. Chop broccoli into florets. Dice cucumber and halve tomatoes. Save for later.
Season chicken with salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add the chicken and cook fully, 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 stir occasionally for 2 minutes. Add sliced garlic and cook for 30 seconds, then add the broccoli and green beans. Cook 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. Serve, dividing wild rice and vegetables into portions and top with the chicken. Drizzle with the reserved dressing and sprinkle with cilantro
