This Tahini Chicken Veggie Bowl is one of those simple meals that proves nourishing food doesn’t have to be complicated. Tender chicken, plenty of crisp, colorful vegetables, and a creamy lemon-tahini dressing come together in a bowl that feels fresh, satisfying, and full of flavor.

It’s also wonderfully flexible. Use the vegetables you already have in the refrigerator, take advantage of leftover chicken from dinner, and prep the dressing ahead for an easy lunch you can assemble in minutes. Enjoy it as a hearty bowl, or tuck the filling into large lettuce leaves for a fun variation.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

❤️Why You’ll Love This Recipe

• Quick and easy: Using already-cooked chicken makes this an especially simple lunch or weeknight meal.
• Perfect for meal prep: Chop the vegetables and prepare the dressing ahead so everything is ready when you need it.
• Easy to customize: Mix and match the vegetables based on what you enjoy or already have on hand.
• Full of texture and flavor: Crisp vegetables, tender chicken, and creamy tahini make every bite interesting.
• Versatile: Serve it in a bowl or wrap everything in large lettuce leaves for a different way to enjoy it.
• Minimal cooking required: If your chicken is already prepared, this meal comes together without turning on the stove.

🌿Why Your Body Loves This Recipe

• Chicken provides protein, which helps make the bowl satisfying and supports the body’s everyday needs.
• Colorful vegetables provide a variety of vitamins, minerals, antioxidants, and plant compounds. Using several colors is an easy way to add nutritional variety to your plate.
• Leafy greens add fiber and nutrients while creating a fresh, flavorful base for the bowl.
• Tahini, made from sesame seeds, contributes unsaturated fats along with minerals such as calcium, magnesium, and iron.
• Olive oil provides primarily monounsaturated fat and helps make the dressing rich and satisfying.
• Lemon juice and fresh herbs add plenty of bright flavor without requiring a complicated dressing.

Recipe at a Glance

Prep Time: 10 minutes

Cook Time:  0 minutes, using cooked chicken

Total Time: 10 minutes

Servings: 1

Ingredients:

For the Chicken Veggie Bowl

• 5–6 ounces cooked chicken, chopped
• 2–3 cups mixed vegetables, such as:
  • Mixed greens or arugula
  • Cucumber, sliced or chopped
  • Shredded carrot
  • Red cabbage, shredded
  • Bell pepper, sliced

For the Lemon-Tahini Dressing

• 1–2 tablespoons tahini
• Juice of ½ lemon
• 1 tablespoon olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste

Optional Additions

• Fresh parsley or dill
• Olives

Instructions:

1. Build the vegetable base. Add 2–3 cups of your chosen vegetables to a serving bowl.
2. Add the chicken. Top the vegetables with the chopped cooked chicken.
3. Make the dressing. In a small bowl, whisk together the tahini, lemon juice, olive oil, sea salt, and black pepper until combined.
4. Dress the bowl. Drizzle the lemon-tahini dressing over the chicken and vegetables.
5. Toss and season. Gently toss everything together, then taste and adjust the salt, pepper, or lemon juice as desired.
6. Add the finishing touches. Top with fresh parsley or dill and olives, if using.
7. Serve. Enjoy immediately as a hearty bowl, or spoon the chicken and vegetable mixture into large lettuce leaves for an easy lettuce-wrap variation.

Recipe Notes:

1. Make it easy for the week: This recipe is especially convenient when you do a little prep ahead of time. Use leftover chicken from dinner rather than cooking a separate batch just for lunch.
2. Prep your vegetables once: Wash, chop, and shred your vegetables ahead of time and store them in separate airtight containers in the refrigerator. When lunchtime arrives, you can simply assemble your bowl.
3. Make extra dressing: Whisk together a small jar of the lemon-tahini dressing and refrigerate it to use throughout the week. Tahini dressing may thicken as it sits, so stir it well before serving. If needed, add a small splash of water or additional lemon juice to loosen the consistency.
4. For grab-and-go lunches: Assemble the chicken and vegetables in a meal-prep container, but keep the dressing separate until you’re ready to eat. This helps the vegetables stay crisp and fresh.
5. Use what you have: Think of the vegetable list as a guide rather than a rule. This bowl is a great opportunity to use whatever fresh vegetables are already waiting in your refrigerator.