Chicken and Chickpea Buddha Bowls
34g CARB
Serves 4
Hands On 35 min.
Total 55 min.
- 2 cups ¾-inch cubes peeled butternut squash
- 2 medium shallots, peeled and cut into thin wedges
- 2 tsp. olive oil
- ½ tsp. salt
- ⅛ tsp. black pepper
- 1½ cups halved fresh green beans, trimmed if desired
- 1 Tbsp. lemon juice
- 2 cloves garlic, minced
- 4 cups torn fresh kale
- 1 cup chopped cooked chicken breast (6 oz.)
- 8 Tbsp. Sesame-Dijon Dressing
- ½ cup purchased crunchy Bombay spice or falafel-flavor chickpeas
1. Preheat oven to 425°F. In a 13×9-inch baking pan combine squash, shallots, oil, ¼ tsp. of the salt, and the pepper; toss to coat. Spread in single layer. Roast 20 to 25 minutes or until squash is tender, stirring twice.
2. Meanwhile, in a medium saucepan cook beans, covered, in a small amount of boiling water 6 to 8 minutes or until just tender; drain. Rinse with cold water; drain well.
3. In a bowl combine lemon juice, garlic, and the remaining ¼ tsp. salt. Add kale. Toss and rub kale leaves gently with your fingers until kale is well coated and leaves start to look wilted and glossy.
4. Divide kale, squash mixture, beans, and chicken among four bowls. Drizzle with Sesame-Dijon Dressing and top with chickpeas.
Sesame-Dijon Dressing In a bowl whisk together ½ cup tahini (sesame seed paste), ½ cup water, 3 Tbsp. each lemon juice and honey, 2 Tbsp. olive oil, 1 Tbsp. Dijon-style mustard, and ¼ tsp. salt. Transfer unused dressing to an airtight container; cover and chill up to 3 days.
Tip For a cold salad meal, prepare as directed through Step 2. Place squash mixture and beans in separate airtight containers; cover and chill up to 24 hours. Prepare Sesame-Dijon Dressing as directed; place in an airtight container. Chill up to 24 hours. Continue as directed.
PER SERVING (1 bowl each) cal 321, fat 14 g (2 g sat. fat), chol 30 mg, sodium 530 mg, carb 34 g (6 g fiber, 11 g sugars), pro 20 g
