PocketAthleteJoin the waitlistChicken, kale & tahini rice
- Calories
- 949
- Protein
- 73g
- Carbs
- 89g
- Fat
- 34g
Dinner · about 30 minutes · one serving
What you need
- ·220g chicken breast fillets
- ·85g basmati rice
- ·120g curly kale
- ·35g tahini
- ·1 lemons
- ·10g garlic
- ·6g ground spices (cumin, paprika, turmeric)
- ·10g olive oil
Method
- 1Chicken butterflied — sliced most of the way through and opened flat — so it cooks in 6 minutes instead of 14 and stays juicy.
- 2Spices and oil rubbed in, then a hot pan, 3 minutes a side, then rested while everything else finishes.
- 3Kale stripped off its stalks and massaged with a little oil and salt for a minute. It goes from squeaky to silky and this is not optional.
- 4Kale into the hot pan for 2 minutes only.
- 5Tahini whisked with lemon, garlic and water until pourable, over everything.
Butterflying a chicken breast is the single best thing you can do to it. Even thickness means the middle is cooked at the same moment the outside is, which is why chicken breast usually disappoints.
Worth knowing: Butterflying a chicken breast is the single best thing you can do to it. Even thickness means the middle is cooked at the same moment the outside is, which is why chicken breast usually disappoints.
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