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Green Veggie Bowl with Chicken & Lemon-Tahini Dressing
“For this healthy 30-minute dinner, treat your veggies like pasta and cook until al dente, or just done. If you have a little extra time, double or triple the lemon-tahini dressing and use it to quickly dress a salad or as a sauce for steak or shrimp.”
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
1Whisk tahini and ¼ cup water in a small bowl until smooth. Add lemon juice, minced garlic, cumin and ¼ teaspoon salt and whisk to combine. Set aside.
2Trim green beans and cut in half. Break broccoli into florets. Measure 1 cup (reserve the rest for another use).
3Season chicken with the remaining ¼ 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°F, 3 to 5 minutes per side. Transfer to a clean cutting board and tent with foil to keep warm.
4Wipe 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.
5Slice the chicken.
6To serve, divide rice and the vegetables among 4 bowls and top with the chicken. Drizzle with the reserved dressing and sprinkle with cilantro.
To make ahead: Refrigerate dressing (Step 1) for up to 3 days.