Ingredients:
· 1 small squash, diced
· 1 tablespoon olive oil
· 1 cup black rice, cooked
· 1 cup greens, shredded
· 2 tablespoons pine nuts
· 2 cups lima beans
· 2 chicken breasts, halved
· 2 tablespoons seasoning blend of your choice
· Salt & Pepper
For the tahini dressing:
· ¼ cup tahini
· Juice of 1 lemon
· 1 tablespoon honey
· 2 tablespoons olive oil
· 2 tablespoons fresh herbs, chopped
· Salt & Pepper to taste
Method:
1. Preheat oven to 400 degrees.
2. Place the squash on a baking sheet and drizzle with the olive oil, season with salt and pepper. Roast for 15 minutes or until lightly browned.
3. Add the kale and pine nuts to the pan with the squash and roast for an additional 10 minutes.
4. Remove from oven and toss in lima beans.
5. Whisk together dressing ingredients. Set aside.
6. Rub chicken breasts with chosen seasoning.
7. Heat oil in a skillet over medium high heat. Once hot, add chicken breast and cook until browned on both sides and cooked through.
8. Build bowls by placing rice in a bowl, topped with veggie mixture and chicken. Drizzle with dressing and enjoy!