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Mediterranean Chicken and Carrot Noodle Bowl with Tahini

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • While onions cook, prepare the tahini dressing: place all ingredients into a food processor and pulse until creamy. Taste and adjust if necessary.
  • Once onions are done, add in 1 tablespoon of the tahini dressing, the chicken and toss for 30 seconds to combine.
  • 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.