Mediterranean Chicken with Roasted Vegetable Salad and Tahini Lemon Vinaigrette.
Yield: 2
Seared Chicken Breast
Chicken Breast 2 each
Salt ½ tsp
Pepper 1 tsp
Granulated Garlic 1 tbsp
Onion Powder ½ tbsp
Cumin 1 tsp
Coriander 1 tsp
Roasted Vegetables
Green Olives ½ cup
Kalamata Olives ½ cup
Cauliflower Florets 3 cups
Cherry Tomatoes 1 cup
Chickpeas 1 cup
Tahini Lemon Dressing
Garlic Cloves 6 each
Lemon Juice 1 each
Rice Wine Vinegar ½ cup
Dijon 1 tbsp
Honey 2 tbsp
Tahini 3 tbsp
Salt ½ tsp
Black Pepper ½ tsp
Avocado Oil ½ cup
Spinach 4 cups (2 cups per person)
Preheat oven to 350 degrees.
In a mixing bowl, mix all of the chicken ingredients together.
Preheat a sauté pan to medium to high heat and sear chicken breast on both sides for 2 minutes.
Place chicken on a sheet pan and bake in the oven for 16 minutes.
In a mixing bowl, mix all of the roasted vegetable ingredients together and lay out evenly on a sheet to bake for 25 minutes.
While vegetables and chicken are baking, in a blender combine all the dressing ingredients except the oil. Blend till fully incorporated and smooth.
Slowly add all avocado oil to the blender.
Once all components are done, place spinach in the bottom of the plate or bowl, following the Roasted Vegetables, Mediterranean Chicken and Tahini Dressing.
Enjoy!