For the veggies: Preheat the oven to 375 degrees, and then chop up your veggies. You can use whatever you have on hand, and I like sprouts, root veggies, and broccoli or cauliflower. Then toss with 2 tablespoons of EVOO, 1 teaspoon of dried basil, 1/2 teaspoon red pepper flakes, and salt and pepper to taste. Then bake for 20 minutes.

 

For the chicken: You can use whatever proteins you like or have on hand, but I love chicken in this. Heat a nonstick skillet over medium heat and then add a tablespoon of oil to the pan. Once the pan is hot, then add the chicken that’s seasoned with salt and pepper to the pan. Then flip the chicken every 3 minutes until it’s browned and about 165 degrees inside, and I usually cook mine for at least 12 minutes. Then set the chicken on a cutting board for 5 minutes before slicing into bite-sized pieces.

 

For the tahini sauce: In a small bowl combine the tahini, water, lemon juice, maple syrup, minced garlic, EVOO, and salt and pepper. Taste the sauce and adjust the seasoning until it’s to your taste. I added more salt, more water to make it a little thinner, and EVOO to mine.

 

Once the 3 components and the brown rice are done, then add them to a bowl (about 1/2 cup of rice, 1 chicken breast sliced, and 1 to 1 1/2 cups of veggies). Drizzle some tamari over the top followed by tahini sauce and Sriracha. Then sprinkle sesame seeds over the top and enjoy!