Grilled chicken salad bowl with tahini dressing
4 serves
10 m
10 m
Ingredients
- 2 tablespoons tahini
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- Olive oil spray
- 3 teaspoons olive oil
- 1 teaspoon honey
- 400 g lean chicken breasts, halved horizontally
- 200 g can of no added salt lentils, drained
- 2 medium beetroot, peeled, grated
- 2 large carrots, peeled, grated
- 1 large cucumber, cut into thick batons
- 120 g baby spinach
Method
Step 1
Combine tahini, garlic, lemon juice, olive oil and honey in a small bowl with 1 teaspoon hot water and mix until a smooth consistency. Set aside.
Step 2
Spray a large pan or non-stick frying pan with olive oil and heat over medium-high heat. Cook chicken 5-6 minutes each side, or until golden and just cooked through. Set aside.
Step 3
To serve, divide the lentils, beetroot, carrot, cucumber, spinach leaves and sliced chicken between 4 bowls.
Step 4
Drizzle each bowl with tahini dressing.
