Categories: Meals
Ingredients
- 1/4 cup tahini
- 1/4 cup cold water plus 2 tbsp, divided
- 1/4 cup lemon juice
- 1/2 tsp minced garlic plus 2 sliced garlic cloves, divided
- 1/4 tsp ground cumin
- 1/2 tsp kosher salt, divided
- 1 cup green beans
- 1 small broccoli crown
- 4 chicken cutlets, trimmed
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 1/2 large red onion, sliced
- 4 cups thinly sliced kale
- 2 cups cooked brown rice
- 1/4 cup chopped fresh cilantro
Directions
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Whisk tahini and 1/4 cup water in a small bowl until smooth. Add lemon juice, minced garlic, cumin and 1/4 tsp salt and whisk to combine. Set aside.
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Trim green beans and cut in half. Break broccoli into florets. Measure 1 cup.
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Season chicken with the remaining 1/4 tsp salt and pepper. Heat 1 tbsp oil in a large cast-iron skillet over medium heat. Add the chicken and cook until cooked through, 3-5 minutes per side. Transfer to a clean cutting board and tent with foil to keep warm.
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Wipe out the pan and add the remaining 1 tbsp 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 tbsp water. Cover and steam until the veggies are tender-crisp, 1-2 minutes.
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Slice the chicken.
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To serve, divide rice and the veggies among 4 bowls and top with the chicken. Drizzle with the reserved dressing and sprinkle with cilantro.