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Grilled chicken salad bowl with tahini dressing
- 2 tablespoons tahini
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- Olive oil spray
- 3 teaspoons olive oil
- 1 teaspoon honey
- 400g lean chicken breasts, halved horizontally
- 200g can of no added salt lentils, drained
- 2 medium beetroot, peeled, grated
- 2 large carrots, peeled, grated
- 1 large cucumber, cut into thick batons
- 120g baby spinach
- Combine tahini, garlic, lemon juice, olive oil and honey in a small bowl with 1 teaspoon hot water and mix until a smooth consistency. Set aside.
- Spray a large pan or non-stick frying pan with olive oil and heat over medium-high heat. Cook chicken 5-6 minutes each side, or until golden and just cooked through. Set aside.
- To serve, divide the lentils, beetroot, carrot, cucumber, spinach leaves and sliced chicken between 4 bowls.
- Drizzle each bowl with tahini dressing.
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