Roasted Veggie Chicken Honey Tahini Bowl
10
Minutes
Prep Time
45
Minutes
Cooking Time
55
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Vegetable Medley
- 1 Package Harvest Fresh Cubed Beets
- 1 Package Harvest Fresh Riced Cauliflower
- Brussel sprouts, cut in halves
- 4 Chicken thighs, cubed, boneless and skinless
- 3 Garlic Cloves, minced
- ½ Onion, finely chopped
- 6 Tbsp. Olive Oil, divided
- 2 Tbsp. Butter
- Salt and Pepper to taste
Honey Tahini Dressing Ingredients
- ½ Cup lemon juice
- ½ Cup Olive Oil
- 1/3 Cup of tahini
- 2 Tbsp. Honey
- 2 Garlic Cloves, minced
- 1 Tsp. Salt
- ½ Tsp. Pepper
Directions
- Preheat oven at 375 degrees.
- In a large bowl, add cubed vegetable medley, Beets, Brussel sprouts, salt, black pepper, and 4 Tbsp. Olive oil, mix well.
- In oven tray, add vegetables, and spread evenly on the pan. Place, in oven, for 35 minutes, until vegetables have softened.
- In a Skillet, add 2 Tbsp of olive oil, add onion, sauté until translucent, add garlic sauté until fragrant, add chicken, season with salt and pepper, cook until browned and cooked, remove from heat.
- Using same skillet, add butter, cauliflower rice, season with salt and pepper, sauté for 5 minutes.
- In a bowl, add all tahini dressing ingredients, mix until fully combined.
- For Assembly:Â In a large bowl add cauliflower rice, roasted vegetables, chicken, and top with tahini dressing and ready to serve.
What You Need
