Sooooo…THIS was a winner! And surprisingly easy. If you marinate the chicken the night before or morning of, it makes it REALLY easy come dinner time. Don’t let the list of ingredients scare you – they are mostly all seasonings which is what makes this dish so damn good.
This is one of those awesome “one dish dinners” that is loaded with protein, veggies and anti-inflammatory goodness. You don’t need to serve anything else when you make this. Just so much healthier and arguably even BETTER than the real thing.
Would love to know if you make this! Shoot me a DM or leave a comment. Cheers and enjoy!
INGREDIENTS
Chicken:
- 6-8 boneless, skinless chicken thighs (pasture raised, organic), cut into strips
- 1 large (or 2 medium) onion chopped into big chunks (bite size)
- 1 small head of cauliflower, chopped into florets (or 1/2 cauliflower, 1/2 broccoli – whatever you prefer)
- 1 large carrot, sliced into small circular chunks
- 1 heaping tbsp cumin
- 1 tsp turmeric
- 2 tsp paprika
- 1 tbsp coriander
- 1/2 tsp cinnamon
- 1/4 – 1 tsp cayenne pepper (you choose how much cayenne based on your spice preference)
- 1 tsp ground cardamom
- 1 tsp salt
- 1 tsp ground pepper
- whole head of garlic, minced (save 1 tsp for the tahini sauce)
- 1/3 cup extra virgin olive oil
- zest from one lemon
- 1/3 cup lemon juice
Tahini Sauce:
- 1/3 cup tahini
- 1 tsp minced garlic (that you saved from above)
- 1 tbsp red wine vinegar
- 1 1/2 tbsp lemon juice
- 1 tsp water
For the platter:
- arugula and/or mixed greens
- thinly sliced radishes
- parsley and/or cilantro for garnish
- lemon wedges for garnish
DIRECTIONS
STEP 1: Morning of or night before – marinate your chicken and veg!
- add all chicken strips to a large ziploc bag
- then add all the seasonings, garlic, olive oil, lemon zest and lemon juice to the ziploc bag; massage the chicken and ensure each piece is well coated in the marinade
- then add your onions and veg to the bag; continue to shake and gently mix all the ingredients so that the veggies share in the marinade with the chicken
- place in the fridge for minimum 4 hours
STEP 2: Get cooking!
- preheat your oven to 400F
- dump your ziploc bag onto a large baking sheet and ensure everything is evenly spaced
- bake for 30 minutes
STEP 3: Make your sauce!
- while the chicken is cooking, combine all the ingredients for the tahini sauce in a blender; blend until smooth
- the sauce will be smooth and fluffy; if it’s too thick and doesn’t pour easily, add a few droplets of water until desired consistency
STEP 4: Assemble your platter!
- while the chicken is cooking, place your arugula and/or mixed greens on a platter
- drizzle approximately 1/3 – 1/2 of the sauce all over the salad and toss; then spread evenly on the platter
- when the chicken is done, scoop/place the chicken mixture over the salad, evenly spread
- top with thinly sliced radishes
- sprinkle with parsley and/or cilantro
- drizzle all over with remaining tahini sauce
- serve with lemon wedges
As always, don’t hesitate to email me with any questions.
Karli 🙂