Charles' Chicken Veggie Bowl

Green Veggie Bowl with Chicken & Lemon-Tahini Dressing

You can't eat pizza every night at the mountain - here is a healthy, easy one!

This one is for Charles!

https://video.wixstatic.com/video/77281c_b8ab72a5eb2e48ee91377cf2dc01154d/720p/mp4/file.mp4

Ingredients

• ¼ cup tahini

• ¼ cup cold water plus 2 tablespoons, divided

• ¼ cup lemon juice

• ½ teaspoon minced garlic plus 2 sliced garlic cloves, divided

• ¼ teaspoon ground cumin

• ½ teaspoon kosher salt, divided

• 1 cup green beans

• 1 small broccoli crown

• 4 (4 ounce) chicken cutlets, trimmed

• ¼ teaspoon ground pepper

• 2 tablespoons extra-virgin olive oil, divided

• ½ large red onion, sliced

• 4 cups thinly sliced kale

• 2 cups cooked brown rice

• ¼ cup chopped fresh cilantro

Preparation

• Whisk tahini and 1/4 cup water in a small bowl until smooth. Add lemon juice, minced garlic, cumin and 1/4 teaspoon salt and whisk to combine. Set aside.

• Trim green beans and cut in half. Break broccoli into florets. Measure 1 cup.

• Season chicken with the remaining 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add the chicken and cook until an instant-read thermometer registers 160 degrees F, 3 to 5 minutes per side. Transfer to a clean cutting board and tent with foil to keep warm.

• 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, then add the broccoli and green beans. Cook, stirring occasionally, for 2 minutes. Stir in kale and add the remaining 2 tablespoons water. Cover and steam until the vegetables are tender-crisp, 1 to 2 minutes.

• Slice the chicken.

• To serve, divide rice and the vegetables among 4 bowls and top with the chicken. Drizzle with the reserved dressing and sprinkle with cilantro.

• Serve with some crunchy French bread to dip into the extra dressing!