Chicken, Chickpea, & Roasted Veggie Bowl with Green Tahini Dressing

Serves: 4

“Packed with fiber, healthy fats, and phytoestrogens, this dinner could help regulate digestion, maintain energy levels, and support hormonal balance.”

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Ingredients:

• 1 pound chicken breasts, cut into bite-sized pieces

• 2 cups canned chickpeas, rinsed and drained

• 2 medium sweet potatoes, cubed

• 2 medium zucchinis, sliced into half-moons

• 2 red bell peppers, deseeded and sliced

• 4 cups of kale, torn into bite-sized pieces

• ¼ cup walnuts, chopped 

• 4 Tablespoons olive oil (3 tbsp for roasting vegetables and 1 tbsp for cooking chicken)

• Salt, pepper, paprika, garlic powder, and any other desired spices to taste

Green Tahini Dressing:

• ⅓ cup tahini

• ½ cup loosely packed fresh parsley

• ¼ cup water

• 3 Tablespoons lemon juice

• 2 Tablespoons olive oil

• 1 teaspoon honey

• ½ teaspoon salt

• 1 clove garlic, minced

• 1 stalk green onion, cut into 1-inch pieces and ends trimmed

Instructions:

1. Roast the vegetables: Preheat your oven to 400°F. Toss the sweet potatoes, zucchinis, and bell peppers with 3 tbsp of olive oil, salt, pepper, garlic powder, and a sprinkle of paprika. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes or until the veggies are tender and slightly caramelized.

2. Cook the chicken: While the veggies are roasting, season the chicken pieces with salt, pepper, and any additional spices you like. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes per side, depending on the size of the pieces. Remove from heat and set aside.

3. Prepare the kale: In a large bowl, massage the kale with a little olive oil and a pinch of salt. This will soften the kale and make it more palatable.

4. Prepare the tahini dressing: Add all ingredients to a high-speed blender and blend until smooth, scraping down the sides if needed. You can add more water 1 tablespoon at a time to reach desired consistency. Taste and adjust by adding additional lemon juice or  honey. 

5. Assemble the Bowls: Divide the massaged kale between four bowls. Top with the roasted vegetables, chickpeas, and cooked chicken pieces. Sprinkle with chopped walnuts.

6. Serve: Drizzle the desired amount of tahini dressing over each bowl before serving.

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Nutrition Facts: 1 serving
Calories: 515
Total Fat: 25g
Saturated Fat: 3g
Cholesterol: 83mg
Sodium: 598mg
Total Carbohydrate: 38g
Fiber: 13g
Total Sugars: 12g
Protein: 38g