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Green Veggie Bowl with Chicken and Lemon-tahini Dressing


  • Yield: 4 servings 1x

Description

You can substitute other veggies (we used cauliflower instead of broccoli) but then it might not be "green"
Can be paleo or keto if you substitute cauliflower rice
Marrakech Morrocan Spice contains: Turmeric, nutmeg, mace, white pepper, galangal, black & green cardamom, ginger, anise, allspice, rose petals if you want to make your own


Ingredients

Scale

Dressing

  • 1/4 cup Tahini
  • 1/4 cup cold water
  • 1/4 cup fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp cumin (ground)
  • 1/2 tsp garlic (minced)

Chicken & Veggies

  • 1 cup green beans (cut into 1 inch pieces)
  • 1 small broccoli crown (cut into florets)
  • 4 large chicken thighs (cut into bite size pieces)
  • 1/2 medium red onion (sliced)
  • 2 cloves garlic (sliced)
  • 4 cups chard or kale (thinly sliced)
  • 2 tbs water
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 tsp seasoning of choice-Divided (We use Marrakech Moroccan Mix from Savory Spice)
  • 1 tbs olive or avocado oil
  • 1/4 cup cilantro (chopped GARNISH)
  • 1/2 cup cooked brown rice

Instructions

Dressing

  1. Whisk tahini and 1/4 cup of water in a small bowl until smooth.
  2. Add the lemon juice, garlic, cumin and salt and whisk to combine.
  3. Set aside.

Chicken and Veggies

  1. Season the chicken with salt, pepper and 1/2 of the seasoning of choice.
  2. Heat oil in a large cast-iron skillet over medium heat.
  3. Add the chicken and cook until no longer pink.
  4. Remove from the pan and set aside.
  5. Add additional oil of needed.
  6. Add the onion and cook, stirring occasionally, for 2 minutes.
  7. Add the garlic slices and cook for 30 second,
  8. Add the broccoli, green beans, and seasoning of choice.
  9. Cook, stirring occasionally, for 2 minutes.
  10. Stir in the kale and add the water.
  11. Cover and steam until the vegetables are tender-crisp, 1 to 2 minutes.
  12. Add the chicken back in and cook until heated through.

To Serve

  1. Divide brown rice among 4 bowls.
  2. Top with chicken and vegetables.
  3. Drizzle the dressing over the top
  4. Sprinkle with chopped cilantro.

Notes

Source:  Sherry Scott

 

 

 

 

  • Category: Main Dish
  • Cuisine: Middle Eastern
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