Ingredients:
For the Chicken:
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– ½ teaspoon cumin
– ½ teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon dried oregano
– Juice of ½ lemon
For the Rice Bowl:
– 2 cups cooked white rice
– 2 cups broccoli florets, steamed
– 1 tablespoon olive oil
– 2 cloves garlic, minced
For the Tahini Sauce:
– ¼ cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 2 tablespoons water (or as needed for consistency)
– ½ teaspoon salt
– ¼ teaspoon black pepper
1. In a bowl, mix the chicken with olive oil, paprika, garlic powder, cumin, salt, black pepper, oregano, and lemon juice. Let it marinate for at least 20 minutes.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken for about 6-8 minutes, flipping occasionally, until golden brown and fully cooked. Set aside.
3. In a pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the steamed broccoli and stir for another 1-2 minutes. Remove from heat.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper. Gradually add water to reach the desired consistency.
5. To assemble the bowls, divide the cooked rice into serving bowls. Top with the sautéed broccoli and grilled chicken. Drizzle generously with the tahini sauce.
6. Serve warm and enjoy!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Kcal: 450 per serving | Servings: 2
