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Tahini chicken lunch bowl (gluten free)


Serves 2-4

Serve with sliced scallions (optional) and sesame seeds (optional) over cooked rice

Veggie Mix Ingredients:

  • ¼ pound snap peas
  • ¼ pound trimmed asparagus
  • ¼ pound broccoli florets
  • ¼ pound green beans
  • 1 clove garlic, sliced
  • 1 T olive oil
  • ½ t salt
  • 16 oz cooked, sliced or shredded chicken (approximately 4 ounces of chicken per bowl)

Sauce:

  • 1 clove garlic
  • 2/3 c Tarazi tahini
  • 2 T gluten free soy sauce
  • 1 T honey
  • 4 t apple cider vinegar
  • 1/3 c water

To Serve:

First, make the sauce by putting all the sauce ingredients into a blender and puree until smooth; set aside. Preheat a large skillet over medium heat. When hot add the olive oil and garlic, quickly followed by the prepared vegetables. Cook them until tender crisp, stirring all the while. When cooked, sprinkle with salt. To serve, divide chicken and veggies amongst bowls on top of rice. Top with scallions and sesame seeds, if desired, and drizzle with tahini dressing. Serve additional sauce on the side.

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