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A close-up overhead view of a healthy chicken and veggie bowl with lemon tahini sauce being drizzled over the top. The focus is on the texture of the roasted vegetables and chicken.
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!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Tahini Dressing
  • 1/2 cup tahini use a runny, high-quality brand
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 clove garlic minced
  • 1 tbsp maple syrup
  • 4-6 tbsp cold water to thin
  • 1/4 tsp salt or to taste
For the Bowls
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 head broccoli cut into florets
  • 2 bell peppers sliced (any color)
  • 1 cup quinoa uncooked, rinsed
  • 2 tbsp olive oil divided
  • 1 tsp paprika
  • 1 tsp dried oregano
  • Salt and black pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Baking Sheet
  • 2 Mixing Bowls

Method
 

  1. 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.
  2. Cook the quinoa according to package directions. Typically, this involves simmering 1 cup of quinoa with 2 cups of water for about 15 minutes.
  3. 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.
  4. 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.
  5. 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

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