Green Veggie Bowl with Chicken & Lemon-Tahini Dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk tahini and 0.25 cups water in a small bowl until smooth

Step 2

Add lemon juice, minced garlic, cumin and 0.25 teaspoons salt and whisk to combine. Set aside

Step 3

Trim green beans and cut in half. Break broccoli into florets and measure out one cup

Step 4

Season chicken with remaining 1/4 teaspoon salt and pepper.

Step 5

Add 1 tablespoon oil in a large cast iron skillet over medium heat. Add the chicken and cook until 160°, 3 to 5 minutes per side. Transfer to a clean cutting board and tent with foil to keep warm

Step 6

Wipe out the pan and add the remaining 1 tablespoon oil. Add onion and cook, stirring occasionally for 2 minutes. Add sliced garlic and cook for 30 seconds. Add broccoli and green beans, stirring occasionally for 2 minutes

Step 7

Stir in kale and the remaining 2 tablespoons water. Cover and steam until the vegetables are tender crisp, 1 to 2 minutes

Step 8

Slice chicken

Step 9

Divide rice and vegetables among four bowls and top with chicken, dressing and cilantro