By Phil Knows Food
Welcome back to the salad series that’s shaking up summer! This week, we’re bringing bold, anti-inflammatory flavor with a Ginger-Tahini Chicken & Broccoli Bowl that’s packed with protein, seasonal veggies, and a creamy homemade dressing with just the right kick.
Just like every recipe in this series, this bowl is REBOOT-approved — low in sugar, full of fiber, and designed to keep your blood sugar steady and energy high. Perfect for meal prep or a weeknight dinner win.
Let’s dig into Week 2!
| Ginger-Tahini Chicken & Broccoli BowlA nourishing, flavor-packed bowl with bold ginger and creamy tahini dressing. |
| PROTEIN 1.5 lbs organic chicken thighs, grilled and slicedBASE 4 cups shredded kale 3 cups roasted broccoli 1 cup shredded carrotsADD-INS ¼ cup pumpkin seeds ¼ cup sliced scallionsDRESSING 3 tbsp tahini 1 tbsp grated fresh ginger 1 tbsp coconut aminos 2 tbsp apple cider vinegar 2 tbsp waterDIRECTIONSGrill the Chicken: Season and grill chicken thighs until fully cooked; slice into strips.Build the Base: In a large bowl, layer shredded kale, roasted broccoli, and shredded carrots.Add Texture & Crunch: Top with pumpkin seeds and sliced scallions.Whisk the Dressing: In a small bowl, combine tahini, ginger, coconut aminos, apple cider vinegar, and water until smooth.Assemble & Serve: Drizzle dressing over the bowl and top with the grilled chicken. Toss lightly or serve as-is. |
