Tired of the same old weeknight dinners? These Lemon Tahini Chicken and Veggie Bowls are here to rescue your routine. Imagine tender, juicy chicken and perfectly roasted vegetables drizzled with a creamy, zesty lemon tahini dressing. It’s a complete, satisfying meal in one bowl that’s bursting with Mediterranean flavors and packed with nutrients. This recipe is incredibly easy to whip up, making it perfect for both busy weeknights and healthy meal prep for the week ahead.
Why This Lemon Tahini Chicken Bowl is a Must-Try
You’ll fall in love with this recipe for so many reasons. First, the flavor is simply outstanding—the earthy tahini, bright lemon, and savory chicken create a truly addictive combination. It’s also incredibly versatile, allowing you to use your favorite vegetables or whatever you have on hand. Plus, it’s a powerhouse of nutrition, loaded with protein, fiber, and healthy fats to keep you energized and full. This is more than just a recipe; it’s a template for creating endless variations of delicious and healthy bowls.
Key Ingredients for the Perfect Bowl
This recipe uses simple, wholesome ingredients that come together to create something special. The star of the show is the homemade lemon tahini dressing, which is so good you’ll want to put it on everything!
For the Lemon Tahini Dressing
Tahini: The base of our creamy dressing. Use a high-quality, runny tahini for the best results.
Lemon Juice: Freshly squeezed is a must for that bright, zesty flavor.
Garlic: A fresh clove, minced, adds a pungent kick.
Maple Syrup: Just a touch to balance the bitterness of the tahini.
Cold Water: To thin the dressing to the perfect drizzling consistency.
Salt and Black Pepper: To taste.
For the Chicken and Veggies
Chicken Breasts: Boneless, skinless chicken breasts cut into bite-sized pieces.
Broccoli and Bell Peppers: A colorful and nutritious combination. Feel free to use other sturdy vegetables like cauliflower, zucchini, or sweet potatoes.
Quinoa: The perfect fluffy base for our bowls. You can substitute with brown rice, farro, or even mixed greens.
Olive Oil: For roasting the vegetables and cooking the chicken.
Spices: A simple blend of paprika, oregano, salt, and pepper is all you need to season the chicken perfectly.
Assembling these colorful bowls is half the fun.
Step-by-Step Instructions
Making these Lemon Tahini Chicken and Veggie Bowls is a straightforward process. We’ll prepare the components separately and then assemble them for a beautiful and delicious finish.
Step 1: Prepare the Lemon Tahini Dressing
In a small bowl or jar, whisk together the tahini, fresh lemon juice, minced garlic, and maple syrup. The mixture will seize up and become thick. Don’t worry! Slowly whisk in the cold water, one tablespoon at a time, until you reach a smooth, pourable consistency. Season with salt and pepper to taste and set aside.
Step 2: Cook the Chicken
Pat the chicken breast pieces dry and season them generously with paprika, oregano, salt, and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
Step 3: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the broccoli florets and sliced bell peppers with olive oil, salt, and pepper. Spread them in a single layer and roast for 15-20 minutes, or until tender and slightly caramelized at the edges.
Step 4: Assemble Your Bowls
Now for the fun part! Divide the cooked quinoa among four bowls. Top with the cooked chicken and roasted vegetables. Drizzle generously with the prepared lemon tahini dressing. For extra freshness, you can garnish with fresh parsley or a sprinkle of sesame seeds before serving.
Look at those perfectly roasted veggies and tender chicken!
Pro Tips for the Best Bowls
Don’t Skip the Marinade: If you have an extra 15 minutes, let the chicken marinate in the spices and a tablespoon of lemon juice before cooking. It makes the chicken extra tender and flavorful. For another great marinated chicken dish, check out this Honey Garlic Chicken recipe.
Runny Tahini is Key: Good quality, runny tahini makes a world of difference in the dressing. Stiff, dry tahini will result in a clumpy dressing.
Don’t Crowd the Pan: When roasting vegetables, give them space on the baking sheet. This ensures they roast and caramelize instead of steaming. Use two pans if needed.
Taste and Adjust: Always taste your dressing before serving. It might need a little more salt, a squeeze more lemon, or a touch more maple syrup to perfectly balance the flavors.
Customization and Variations
One of the best things about bowl recipes is how easy they are to customize. Here are a few ideas to get you started:
Change the Protein: This recipe works beautifully with chickpeas for a vegetarian option, or swap the chicken for salmon or shrimp.
Switch Up the Veggies: Try roasting sweet potatoes, Brussels sprouts, red onion, or zucchini.
Add a Crunch: Toasted nuts, seeds, or crispy chickpeas can add a wonderful textural contrast.
Use Different Grains: Farro, barley, or brown rice are excellent substitutes for quinoa. For a lower-carb option, try this with cauliflower rice or check out other high-protein, low-carb meals.
Meal Prep and Storage Instructions
These Lemon Tahini Chicken and Veggie Bowls are perfect for meal prep. To store, keep the components in separate airtight containers in the refrigerator for up to 4 days. Keep the dressing separate and drizzle it on just before serving to prevent everything from getting soggy. Assemble the bowls cold for a quick lunch or gently reheat the chicken, veggies, and quinoa before adding the dressing. This is a great alternative to a typical slow cooker chicken and vegetables recipe for make-ahead meals.
Tahini is a condiment made from toasted ground sesame seeds. It has a smooth, creamy texture and a nutty, earthy flavor that can be slightly bitter. It’s a key ingredient in Mediterranean and Middle Eastern cuisine, famously used in hummus and baba ghanoush.
Absolutely! This recipe is very flexible. Sturdy vegetables that roast well are great choices. Try using sweet potatoes, cauliflower, zucchini, red onion, or Brussels sprouts instead of or in addition to the broccoli and bell peppers.
The lemon tahini dressing can be stored in an airtight container, like a jar, in the refrigerator for up to one week. It will thicken when chilled, so you may need to let it sit at room temperature for a few minutes or whisk in a teaspoon of water to loosen it before serving.
Yes, it’s perfect for meal prep! For best results, store the quinoa, chicken, and vegetables in separate airtight containers in the fridge. Keep the dressing in its own container. Assemble the bowls just before you’re ready to eat to maintain the best texture.
You have many options! You can easily substitute quinoa with brown rice, white rice, farro, barley, or even couscous. For a low-carb or grain-free option, serve the chicken and vegetables over a bed of mixed greens, spinach, or cauliflower rice.
More Delicious Recipes to Try
FL Recipes
Lemon Tahini Chicken and Veggie Bowls (Easy & Healthy)
These Lemon Tahini Chicken and Veggie Bowls are the perfect healthy and delicious weeknight meal. Tender chicken and roasted vegetables are served over fluffy quinoa and drizzled with a creamy, zesty homemade tahini dressing. Simple, satisfying, and ready in under 40 minutes!
1.5lbsboneless, skinless chicken breastscut into 1-inch cubes
1headbroccolicut into florets
2bell pepperssliced (any color)
1cupquinoauncooked, rinsed
2tbspolive oildivided
1tsppaprika
1tspdried oregano
Salt and black pepperto taste
Equipment
1 Large Skillet
1 Baking Sheet
2 Mixing Bowls
Method
In a small bowl, whisk together the tahini, lemon juice, minced garlic, and maple syrup. Slowly add the cold water, 1 tablespoon at a time, whisking until the dressing is smooth and pourable. Season with salt and set aside.
Cook the quinoa according to package directions. Typically, this involves simmering 1 cup of quinoa with 2 cups of water for about 15 minutes.
Preheat oven to 400°F (200°C). On a large baking sheet, toss the broccoli and bell peppers with 1 tablespoon of olive oil, salt, and pepper. Roast for 15-20 minutes until tender-crisp.
While vegetables roast, season the cubed chicken with paprika, oregano, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, until browned and cooked through.
Divide the cooked quinoa into four bowls. Top with the roasted vegetables and cooked chicken. Drizzle generously with the lemon tahini dressing before serving.
Nutrition
Calories: 580kcalProtein: 45gFat: 28gFiber: 10g
Notes
Storage: Store components in separate airtight containers in the fridge for up to 4 days. Reheat or enjoy cold. Dressing Tip: The dressing will thicken in the fridge. Let it sit at room temperature or whisk in a teaspoon of water to loosen it before serving.
Keyword chicken and veggie bowl,healthy meal prep,tahini dressing
I hope you love these Lemon Tahini Chicken and Veggie Bowls as much as I do! If you make this recipe, please leave a comment below and let me know what you think. And don’t forget to save it to your favorite board on Pinterest!
The ultimate healthy and flavorful meal: Lemon Tahini Chicken and Veggie Bowls!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
