You can slather anything with tahini and it will taste great – that’s my new motto.
I mean, tahini is part of the world’s greatest spread (hummus), so no wonder it’s the best.
Who knew carrots and a little tahini dressing could be so satisfyingly delicious!
Making tahini dressing is crazy simple – you pulse tahini, water, garlic, lemon juice, honey, and olive oil together in a food processor until creamy. That’s it. If I were you, I’d triple the dressing recipe and keep on hand for dinners later in the week – it goes with seafood, meat, poultry and of course, veggies.
Carrots can be tricky to spiralize, as it’s usually hard to find ones large enough to spiralize – except if you have the Inspiralizer. With the Inspiralizer’s small central coring blade, spiralizing thinner veggies is a cinch!
As you know, boiling carrots is my favorite way to prepare spiralized carrots – they fluff up and taste like whole wheat pasta, with a slight sweetness that works phenomenally with the tahini dressing (picking up hints of honey.)
Another essential to this recipe is the onion. These spiralized onions caramelize beautifully with a simple salt and pepper seasoning and give the chicken an added savory flavor. Caramelized onions also give a nice velvety texture, bringing this pasta dish together.
I’ve never cooked chicken this way on my blog before – boiling it in water and then shredding it. Actually, I’ve never cooked it this way in “real life,” but now, it’s becoming my favorite way to do so – it’s quick, it’s simple and it results in succulent chicken. Chicken can easily dry out, but this method avoids that.
PLUS, who doesn’t love a little shredded chicken atop a bed of greens, pasta, in a sandwich, or even in an omelette?
Spoiler alert: tomorrow’s recipe is going to use extra shredded chicken from today’s recipe (because, hey, I don’t want to waste!)
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 9 points