Grain Free Buddha Bowl
Rated 4 stars by 3 users
Category
Main Dishes
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
We were so thrilled to work with our affiliate Coach Hayley Lucero on this delicious recipe that's very special diet friendly and perfect for the warmer months.
Hayley Lucero
Ingredients
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1 lb chicken breast
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2 Tbsp FOND’s Pure & Unflavored Tallow
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1 head broccoli, chopped
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1 green bell pepper, chopped
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2 small red potatoes, chopped
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1/2 red onion, chopped
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1 cup mushrooms, chopped
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2 cups Brussels sprouts, chopped
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2 Tbsp everything but the bagel seasoning
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1/4 cup FOND Bone Broth, any flavor works!
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1/4 cup tahini
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1 tsp rice vinegar
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1 tsp coconut aminos
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1 tsp sriracha
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1 tsp garlic
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1 tsp ground ginger
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Salt and pepper to taste
Tahini Sauce
Directions
Preheat your oven to 400 degrees and heat a pan to medium-high heat on the stove.
While everything is heating up, chop all your veggies to equal size pieces. I like to make them all about 1-inch pieces.
Put your potatoes and Brussels sprouts on one sheet pan and the rest of the veggies evenly spaced on another pan. Coat all your veggies (on both pans) with tallow and seasoning.
Cook the potatoes and Brussels sprouts for about 10 minutes before you put the other pan in the oven. Cook both until veggies are fork-tender- this should take about another 15 minutes.
While your veggies are cooking, butterfly your chicken breast and add to your hot pan with 1 Tbsp tallow. Season with everything but the bagel seasoning on both sides and cook until the internal temp is 160 degrees. This should only take about 10 minutes.
Combine all your tahini sauce ingredients into a bowl and whisk together until smooth.
When your veggies and chicken are finished, serve some of each veggie and sliced chicken into a bowl. Drizzle tahini sauce over the top and enjoy!
Recipe Note
For more from Hayley Lucero, check out her website at www.realfoodwithaltutide.com and follow her on Instagram at @realfoodwithaltitude.
