One of those nights where you just throw whatever you’ve got into a bowl, whip up some tahini dressing (ala Becky) and call it good! You can really make this with whatever veggies, protein, grain and dressing you’ve got, here’s what I did tonight:
Ingredients
- 1 sweet potato
- 1 bell pepper
- 1/2 red onion
- 1 lb chicken
- 1 cup quinoa
- 4-5 kale leaves
- Olive oil
- Salt
- 1/2 cup Tahini
- 1.5 Tbsp lemon juice (half lemon)
- Garlic powder
- Chimichurri dressing (or any chicken marinade)
- Paprika (optional)
Instructions
- Preheat oven to 400.
- Chop veggies and put on sheet pan with some olive oil, salt and pepper.
- Cut chicken into bite size pieces.
- Mix with some kind of marinade (I used this chimichurri dressing I found at the amazing Esh’s discount grocery store in Dacono, CO, which unfortunately means I’ll never find it again).
- Cook quinoa on stove to package specifications (1:2 ratio quinoa to water on simmer for about 15 min).
- Heat a little bit of olive oil in a pan, sauté chicken until done.
- Tear kale off stalks into smaller pieces and “massage” to take the roughness away.
- Becky’s Tahini Dressing: Add 1/2 cup of tahini to a bowl, mix with lemon juice, salt, and garlic powder until thick. Add cold water 1/8th cup at a time mixing constantly until desired consistency. Finish with some paprika and olive oil.
- Put it all together in a bowl!
NicStan Cooks 