Chicken, Chickpea, & Roasted Veggie Bowl with Green Tahini Dressing
Serves: 4
“Packed with fiber, healthy fats, and phytoestrogens, this dinner could help regulate digestion, maintain energy levels, and support hormonal balance.”
Ingredients:
1 pound chicken breasts, cut into bite-sized pieces
2 cups canned chickpeas, rinsed and drained
2 medium sweet potatoes, cubed
2 medium zucchinis, sliced into half-moons
2 red bell peppers, deseeded and sliced
4 cups of kale, torn into bite-sized pieces
¼ cup walnuts, chopped
4 Tablespoons olive oil (3 tbsp for roasting vegetables and 1 tbsp for cooking chicken)
Salt, pepper, paprika, garlic powder, and any other desired spices to taste
Green Tahini Dressing:
⅓ cup tahini
½ cup loosely packed fresh parsley
¼ cup water
3 Tablespoons lemon juice
2 Tablespoons olive oil
1 teaspoon honey
½ teaspoon salt
1 clove garlic, minced
1 stalk green onion, cut into 1-inch pieces and ends trimmed
Instructions:
Roast the vegetables: Preheat your oven to 400°F. Toss the sweet potatoes, zucchinis, and bell peppers with 3 tbsp of olive oil, salt, pepper, garlic powder, and a sprinkle of paprika. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes or until the veggies are tender and slightly caramelized.
Cook the chicken: While the veggies are roasting, season the chicken pieces with salt, pepper, and any additional spices you like. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes per side, depending on the size of the pieces. Remove from heat and set aside.
Prepare the kale: In a large bowl, massage the kale with a little olive oil and a pinch of salt. This will soften the kale and make it more palatable.
Prepare the tahini dressing: Add all ingredients to a high-speed blender and blend until smooth, scraping down the sides if needed. You can add more water 1 tablespoon at a time to reach desired consistency. Taste and adjust by adding additional lemon juice or honey.
Assemble the Bowls: Divide the massaged kale between four bowls. Top with the roasted vegetables, chickpeas, and cooked chicken pieces. Sprinkle with chopped walnuts.
Serve: Drizzle the desired amount of tahini dressing over each bowl before serving.
Nutrition Facts: 1 serving
Calories: 515
Total Fat: 25g
Saturated Fat: 3g
Cholesterol: 83mg
Sodium: 598mg
Total Carbohydrate: 38g
Fiber: 13g
Total Sugars: 12g
Protein: 38g
