Tahini Chicken and Carrot Noodle Bowl

dairy freegluten freemeat & poultrypaleo
Tahini Chicken and Carrot Noodle Bowl

Tahini Chicken and Carrot Noodle Bowl

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!

Tahini Chicken and Carrot Noodle Bowl

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.)

Tahini Chicken and Carrot Noodle Bowl

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.

Tahini Chicken and Carrot Noodle Bowl

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


Mediterranean Chicken and Carrot Noodle Bowl with Tahini

Yields 2

25 minPrep Time

20 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1 large carrot, peeled, Blade D, noodles trimmed
  • pinch of salt
  • 1/2 pound boneless chicken breast
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 small onion, Blade A, noodles trimmed (or sliced thinly)
  • salt and pepper, to taste
  • 2 tablespoons crushed cashews
  • For the tahini dressing:
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons honey
  • 1 garlic clove, minced
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoons water, to thin
  • salt and pepper, to taste


  1. Place a medium pot filled halfway with water and a pinch of salt to a boil, over high heat. Once boiling, add in the carrot noodles and cook for 1-2 minutes or until cooked to your preference. Drain into a colander, pat dry and set aside in a medium mixing bowl.
  2. Meanwhile, place the chicken breast into a medium saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until the thickest part of the breast meat is no longer pink, 10 to 12 minutes. Transfer the chicken to a bowl and then shred the chicken, using two forks.
  3. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the onions. Season with salt and pepper and cover, cooking the onions until caramelized, 5 to 7 minutes.
  4. While onions cook, prepare the tahini dressing: place all ingredients into a food processor and pulse until creamy. Taste and adjust if necessary.
  5. Once onions are done, add in 1 tablespoon of the tahini dressing, the chicken and toss for 30 seconds to combine.
  6. Drizzle the rest of the dressing into the bowl with the carrot noodles and toss together to combine. Plate the noodles into bowls and top with onions and chicken. Sprinkle with cashews.


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

The maximum upload file size: 300 MB. You can upload: image.


Kim V says:
This looks yummy, Ali, but I need your help. I've never been able to find a tahini that I really loved and ended up just adding toasted sesame oil to recipes as a substitute. Do you have a favorite that you could recommend?
Anonymous says:
Not Ali here, but just want to say that tahini is very easy to make yourself with a food processor. Just as peanut butter is made with peanuts, tahini is made with sesame seeds. http://www.food.com/recipe/homemade-tahini-73859
Karen says:
Ali, from the photo, it appears that the onion you used is a red onion. Am I correct in assuming that that's your intention for this recipe? Certainly, the red would complement the hint of sweet you mention in the carrots and tahini-dressing mixture. I'll be trying this dish for sure!
This looks SO good! I've never boiled my chicken either, i'll have to try it!
Peg Adams says:
Ali I have been cooking chicken this way for years--when Martha Stewart still had her Everyday Food magazine I saw it in there. I cook it in a pan that has half water and half Imagine brand low sodium free range chicken broth. I love the taste of the broth....very chicken-y ! I freeze the broth for later after removing the cooked chicken. I use the broth in Chicken Marsala, homemade chicken noodle soup, a Stir Fry or whatever I need it for. Yum and thanks for this recipe!
[…] Tahini Chicken and Carrot Noodle Bowl <— I have a feeling this is going to become a staple lunch for […]
richard says:
While the result was delicious, I used blade D on your spirializer but only got thin chips no noodles. Cooking the chicken with this method is a poor man's sous vide. Heat the water to 170, put the chicken in the pan and in roughly 15 minutes the chicken reaches 160, perfect for juicy and tender chicken. I just got your spirializer, getting rid of my old one, and am very happy. It holds to the counter unlike my previous one and the idea of no loose blades only rotating a knob is great. Looking forward to many more.
Ruth Detroit Area says:
hi - This recipe tuned out real good, even tho' I made a few changes. First, I cooked some pea pods and sliced mushrooms with the onions - no carrots. Then I added 1/2 of a med zucchini, inspiralized on blade C. (I used these vegetables because that's what I had on hand). I added the zoodles at the very end, hardly cooked them at all, which leads me to my next change. I'm more comfortable fixing one-pot meals and leaving it in the oven on 'low' because my DH is starving when he gets home from work. A bowl meal is nice on the weekends, but on work nights it's better if I have the meal ready-to-go. (He can't really tell what the traffic's going to be like, and it's better just to have this ready to put on the table). BTW - I remember my grandma telling me NEVER boil chicken, even in homemade chicken soup - keep it at a nice low simmer so it won't get tough! Thanks for another winner!
Thanks for sharing your thoughts about tahini. Regards
Meaghan says:
You're very welcome!! Thanks for reading.
Lakeisha says:
I'd like to find out more? I'd like to find out more details.
Meaghan says:
We're happy to assist! What can we help you find?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

you know what keeps me up at night? 🥺 the gut-wrenching mom guilt from worrying that this time is going to fly by (it is!) and I’m going to look back and wish I had made more one on one time with each my kids when they wanted it! it’s so hard to separate my time, and I’ll admit that I’m not great at finding ways and the right moments to do it. mamas out there who have 2 or more, what do you do to get more individual time with each of your kids?

maybe I’m putting too much pressure of myself in this season of life, but I can’t help feeling like I’m failing and I’m missing out on this adorable age! #proofofmom #motherhood #thisismotherhood #toddlermom

turned up my Broccoli & Cheddar Egg Donuts with some everything bagel seasoning, and it's a totally new recipe 🥯 🧀 you can grab this original recipe on the blog - just add a generous amount of EB seasoning to them! great for an on-the-go breakfast, packable kids lunch, or just a protein packed snack!  🥚

also, we only have two more weeks left in florida, which means I’ll be back to dreary backgrounds to my food photos 😂😂 🌊⁣

#healthysnacks #vegetarianbreakfasts #vegetarianbreakfast #glutenfreebreakfast #vegetarianrecipes #glutenfreerecipes #broccoliandcheddar

IT'S HERE!!🎙️ 🎉 👏🏼

I’ve partnered with @giltcity to curate an "inspired living" list, full of incredible deals that you can snag right now, including some of my favorite brands that make life... better: like a bathing suit that actually fits well (@wildislesswim) 👙 OR one of my healthy and delish meals fully made, delivered to your doorstep (@cookunity) 🍔 OR supplements customized for your specific body (@mybinto) 💊 OR a productive screen time app for your kids (@abcmouse) 📱 OR a pick-me-up treat at a local cafe (@shortgrainjc). ☕ #ad

you can swipe up on my stories OR click the link in my bio to check out the FULL list of brands and deals! I'd love to know... which deal are you going to snag?! 👇🏼👇🏼 #giltcitypartner

I'm here with your #meatlessmonday challenge 💪🏼  if you don't do it already, make one of your meals #plantbased this week! 🌱 if you need instant inspiration, try my SWEET POTATO & BLACK BEAN ENCHILADA QUINOA CHILI 🥣, made in a pressure cooker! you seriously can't beat how easy this is - it's a one-pot wonder and always a hit with my whole family (toddlers, too!) grab the recipe on the blog! 🥑⁣

lu serves this with a bag of tortilla chips 🤣⁣

#quinoachili #healthychili #vegetarianchili #plantbased #veganchili #veganeats #glutenfreerecipes #vegetarianrecipes #foodvideo #cookingvideo