Spiced Chicken Dinner Bowl with Tahini Dressing

Spiced Chicken Dinner Bowl with Tahini Dressing puts an exotic island twist on grilled chicken. Between the sweetness of the pineapple, the creaminess of the coconut milk, and the fragrance of the lemongrass and fresh ginger, your sense will come alive with the flavor of the islands! The delicious sweet and savory tahini dressing is lick the plate good! This is one easy to make dinner bowl that will surely bowl over your friends and family!

Yield: 6 Servings

Total Time: 35 Minutes

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Ingredients

6 chicken thigh fillets, diced
1/2 cup coconut milk
2 green chilies, sliced
3 kaffir lime leaves, halved
2 tablespoons chopped lemongrass
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1 teaspoon ground turmeric
1 tablespoon peanut oil
1 cup shredded red cabbage
1/2 small pineapple, diced
2 cucumbers, halved
2 carrots, halved
1/2 cup fresh coriander
1/2 cup fresh mint
Fresh lemon wedges

Dressing

1/2 cup tahini
1 tablespoon raw honey
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons minced ginger
A pinch of sea salt
1/2 teaspoon cayenne pepper

Directions

In a food processor, process together lime leaves, lemongrass, ginger, garlic, turmeric, and half of the chili until finely chopped.

Add in coconut milk, sea salt, and pepper and process until smooth; transfer to a large bowl and add in the chicken.

Toss until well coated and refrigerate for at least 4 hours.

In a small bowl, stir together all the dressing ingredients until well blended. Refrigerate until chilled.

Preheat the barbecue grill and grill the chicken for about 6 minutes per side or until cooked through and golden browned on the outside. Transfer to a plate and keep warm by covering with a foil.

Add the sliced cucumber, carrots, cabbage, pineapple, coriander, and mint in serving bowls. Drizzle with the dressing and top each serving with grilled chicken.

Garnish the Spiced Chicken Dinner Bowl with chili and lemon wedges and serve with the remaining chilled tahini dressing.