Green Veggie Bowl with Chicken & Lemon-Tahini Dressing

 

A fresh, balanced, and nutrient-rich bowl packed with lean protein, crunchy greens, and a creamy, tangy dressing.

Ingredients (Serves 2)

For the bowl:

2 chicken breasts (or thighs, skinless)

1 cup broccoli florets

1 cup green beans, trimmed

1 medium zucchini, sliced

1 cup spinach or kale

1 avocado, sliced

Half of cucumber, chopped

half of cup cooked quinoa or brown rice (non-obligatory base)

1 tbsp olive oil

Salt & black pepper to taste

1/2 tsp garlic powder

1/2 tsp paprika

For the lemon-tahini Dressing:

3 tbsp tahini

2 tbsp lemon juice (freshly squeezed)

1 tbsp olive oil

1 small garlic clove, minced

1–2 tbsp water (to thin)

half tsp honey or maple syrup (non-obligatory)

Salt to taste

Instructions

1. Cook the chicken.

Season fowl with salt, pepper, garlic powder, and paprika. Cook the bird for 5–7 minutes consistently on the side until golden brown and fully cooked. Let it rest for 5 mins and then slice.

2. Prepare the greens.

Steam or lightly sauté broccoli, green beans, and zucchini for three to five minutes until tender but nevertheless crisp. You can also roast them at 200°C (four hundred degrees Fahrenheit) for 15–20 minutes for a deeper flavor.

Three. Make the dressing.

Add water slowly till the dressing becomes clean and pourable. Adjust salt and wine to flavor.

Four. Assemble the bowl.

Start with a base of quinoa or brown rice (optional). Add spinach or kale, then arrange cooked veggies, cucumber, avocado slices, and bird on top.

5. Drizzle and serve

Pour the lemon-tahini dressing over the bowl. Toss lightly or maintain it layered for presentation. Serve right away.

Tips & Variations

Add chickpeas for extra fiber and protein.

Sprinkle sesame seeds or crushed nuts for crunch.

Add chili flakes if you want a highly spiced kick.

This bowl is wealthy in protein, wholesome fats, and fiber, making it both filling and clean.