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Chili Rubbed Seared Chicken with a Turmeric sauteed vegetable medley over a bed of Quinoa, Red Beets, topped with Lemon Tahini dressing and a Balsamic Reduction

Mar 3, 2021

Healthy dishes don't have to be simple and boring. Jazz up your plate with this delicious dish created by our very own, James Re!


Tahini Dressing

1/3 cup tahini

1 large lemon juiced, roughly 3-4 tbsp

1tbls maple syrup, can be substituted with agave

2 Garlic cloves or 2 1tbls crushed garlic fresh

2 pinches of salt TT

3-6 tbsp water to mix in

Chili Chicken

1lbs chicken tenderloins or Chicken

2tbls chili powder

1tbls paprika

1/2 tbls garlic powder

3tsp salt TT

1-2 tbsp black pepper

1 Fresh lime rolled and juiced

Turmeric Vegetable Medley

1 large parsnip, peeled and cut julienne

1 large carrots, peeled and cut julienne

1/2 Whole White Onion, peeled and cut into slices(French style)

3/4 tbsp Turmeric seasoning

Splash of white cooking wine

2 tbls olive oil

2 tbsp fresh crushed garlic

Salt TT

Black pepper TT

Canned Whole Beets( these are fine, still healthy and hold their nutritional value. Plus they'll save your hands from becoming red! )


1 Cup Quinoa

2 cups Water

2 tbsp fresh cut parsley, coarsely chopped

1 tbsp Extra Virgin Olive Oil

A pinch or two of Salt TT

Black pepper TT

Balsamic Reduction

1 cup balsamic reduction

1-2 tbsp honey

Goat cheese and Crushed Almonds are optional for topping at the end.


Tahini Dressing

In a bowl, add all ingredients except the water. With a whisk, SLOWLY add in water until the consistency becomes a thick but still loose dressing. Set aside.

Balsamic Reduction

In a small saucepan, add in 1 cup of Balsamic vinegar and 1 tbsp of honey. Bring to a boil uncovered and then bring back down to a simmer. Simmer for 15 minutes until it becomes a thick sauce. Make sure not to over cook. NOTE: Slowly whisk water in if you make it too thick.


In a small saucepan, add 2 cups of water and bring to a boil. Add in olive oil, salt and black pepper. Slowly wish in quinoa, cover and bring back to a boil and then turn down to a simmer for roughly 15 minutes or until water has completely evaporated. Turn off the burner and keep covered for 5 minutes. After 5 minutes, fluff quinoa with a fork and mix in fresh parsley. Set aside with lid cracked open.

Chili Rubbed Seared Chicken

In a large mixing bowl, add in chicken. Add in seasonings and mix and with hands until chicken is evenly coated. In a large saute pan, turn heat to medium high. Add olive oil. Once hot, dredge chicken in a pan to coat both sides and lay down to cook. Cook 3-5 minutes per side until the chicken has blackened. This should have a real seared look to it. Once fully cooked, squeeze one full lime into the pan and continue to cook for 1 minute until the lime juice has cooked into the meat. Set aside, half uncovered as to not overcook chicken.

Turmeric Vegetable Medley

In a medium to large saute pan, turn heat on medium high. Add in oil and garlic. Cook for 1 minute. Add in vegetables and mix. Cook until al dente. Mix in turmeric and add a splash of white wine to finish. Finish cooking wine for approximately 1 minute until alcohol has dissolved. Season with salt and pepper TT. Open canned beets, drain and run under water. Cut into quarters and set aside seperately.

On a plate, dress the plate down with balsamic reduction, followed by a bedding of quinoa, vegetable medley, chicken, top with beets(crumbled goat cheese and crushed almonds optional to add) and lastly, the tahini dressing. Use this dressing generously.



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