Roasted Chicken and Veggie Tahini Bowls


This healthy fall salad has hearty fall flavors like roasted broccoli and beets. Served over a bed of greens and alongside juicy chicken with a bit of lemon for flavor.

The salad is brought together with a lemony tahini hummus dressing which you can keep as a hummus consistency and wrap it all up in a pita or loosen it to a classic dressing to drizzle over the salad.

Currently this dish is entirely nut and dairy free for versatility but crumbled feta or gorgonzola or roasted walnuts or pecans would be delicious on top!
Sometimes in the fall and winter I need a break from soups and chilis (but only sometimes lol) and that's when I reach for this bowl of delicious!

Roasted Chicken and Veggie Tahini Bowls

8 Servings | Cook time: 35 minutes

Notes: This salad is multi-seasonal. The incorporation of fall flavors makes this salad delicious in the fall/winter time as well as the usual spring/summer.


Ingredients:

  • 24 oz chicken breast

  • 1 can beets, drained and chopped

  • 2 large heads of broccoli (~800g), cut into florets

  • 1/2 tbsp olive oil

  • 1 cup quinoa

  • 4 cups arugula

  • 4 cups spinach

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1/2 tsp oregano

  • 1 tbsp lemon juice

Dressing:

  • 4 tbsp hummus (I used garlic hummus)

  • 4 tbsp tahini

  • Juice of 1 large lemon (~1/4 cup juice)

  • Water as needed

Directions:

  1. Prepare quinoa according to package. I prefer my Instant Pot Minute Quinoa for this.

  2. Preheat oven to 400F.

  3. Whisk together olive oil, lemon juice, salt, pepper and oregano. Toss chicken and broccoli florets in olive oil lemon mixture. Spray a baking sheet with nonstick olive oil spray and arrange chicken and broccoli on the baking sheet. Season with additional salt, pepper and oregano as needed.

  4. Bake for 20 minutes or until chicken has cooked through. Remove chicken from the baking sheet, set aside, and toss the broccoli. Return to the to bake another 15-20 minutes or until slightly charred and fork tender.

  5. While the chicken and broccoli are cooking whisk together hummus, tahini and lemon juice. Add water and/or lemon juice 1 tbsp at a time until desirable consistency is reached. I preferred it like a thick dressing (think ranch dressing consistency).

  6. Remove broccoli from oven and chop the chicken into bite sized pieces. Then assemble the salads.

  7. Start with a base of arugula and spinach. Top with a scoop of quinoa, broccoli (~1/2 cup), beets (~2 tbsp), chicken and top with dressing (~1.5 tbsp). I like to sprinkle the top with flaky sea salt as well.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.



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