4 servings. 475 calories. 30g protein
- 2 boneless skinless organic chicken breasts
- Coarse sea salt to taste
- Freshly ground black pepper to taste
- Fresh or dried thyme to taste
- 2 tablespoons extra virgin olive oil
- 4 carrots, peeled and sliced into ¼-inch rounds
- 1 cup of string beans, ends trimmed and cut into 1-inch
pieces - 1 head of broccoli, sliced into stems and florets
- 2 bunches baby bok choy
For the dressing
- ¼ cup tahini paste
- ¼ cup olive oil
- Juice from 2 lemons
- 2 teaspoons honey
- Sea salt and pepper to taste
DIRECTIONS
- To poach the chicken: Fill a large skillet with about ½ inch of water. Bring to a boil over high heat. Add chicken, salt, and herbs, and let simmer. After 10 minutes, remove skillet from heat and cover. Let stand for about 15 minutes, turning chicken over halfway through, until the chicken is thoroughly cooked. Drain poaching liquid. To steam the veggies: In a pot, layer carrots, then broccoli, then string beans, and bok choy on top. Add water to fill the pot to a level just below the broccoli. Sprinkle with salt. Steam for 15 minutes, or until broccoli is tender when tested with a fork.
- For the dressing: Combine the ingredients in a food processor.Start with half the lemon juice, and add more as needed to your taste. Mix until well blended.
- Arrange veggies in a large bowl, and add the black beans if you will be using them. Top with the sliced poached chicken, and drizzle with 2 to 3 tablespoons dressing.
