Ingredients:

  • 1.5 lb boneless, skinless chicken breast, cubed
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 cups curly kale, stems removed and chopped
  • 2 cups broccoli florets, bite-sized
  • 1 cup carrots, julienned
  • 2 cups cooked brown rice
  • 2 tbsp water
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Toss with salt, pepper, and garlic powder.
  2. Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden and cooked through (about 6-8 minutes). Remove chicken and set aside.
  3. In the same skillet, add the broccoli and carrots. Pour in 2 tablespoons of water and cover with a lid for 2 minutes.
  4. Remove the lid, stir in the chopped kale, and sauté for another 1-2 minutes until the kale is wilted but the vegetables remain tender-crisp.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic.
  6. Slowly whisk in warm water one tablespoon at a time until the dressing reaches a velvety, pourable consistency.
  7. Divide the cooked brown rice among four bowls. Arrange the steamed green vegetables on one side and the seared chicken on the other. Drizzle the Lemon-Tahini Dressing over the top.