Description
A wholesome grilled chicken bowl served with roasted Brussels sprouts and drizzled with a bright, creamy lemon tahini sauce for a balanced and flavorful meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cups Brussels sprouts, halved
- 1 tbsp olive oil (for Brussels sprouts)
- 1/4 tsp salt (for Brussels sprouts)
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2–4 tbsp warm water (to thin sauce)
- Optional: cooked rice or quinoa for serving
Instructions
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with olive oil and salt, then spread on a baking sheet.
- Roast for 20–25 minutes until tender and lightly crispy.
- Meanwhile, brush chicken with olive oil and season with garlic powder, paprika, salt, and pepper.
- Preheat grill or grill pan over medium-high heat.
- Grill chicken for 5–7 minutes per side until cooked through.
- Let chicken rest 5 minutes, then slice.
- In a bowl, whisk tahini, lemon juice, garlic, and warm water until smooth and creamy.
- Assemble bowls with chicken, roasted Brussels sprouts, and rice or quinoa if using.
- Drizzle with lemon tahini sauce and serve.
Notes
- Chicken can be marinated ahead for extra flavor.
- Add roasted sweet potatoes for variety.
- Sauce thickens when chilled—add water to loosen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling & Roasting
- Cuisine: Mediterranean-Inspired