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Chicken with Tahini Sauce, Vermicelli Rice, Roasted Vegetables Recipe

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Chicken with Tahini Sauce, Vermicelli Rice, Roasted Vegetables Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
15 minutes
COOKING TIME
20 minutes

Don't be intimidated by setting a complete dinner table. We will set a delicious table with the main dish and side dishes, because soon. Moreover, it is very practical and very fast.

First, we will prepare chicken with tahini sauce. While the juicy, tender meat of the chicken will delight you, the harmony of tahini sauce with chickpeas will also be talked about a lot. We won't go alone, we'll need some rice with it, so we'll roll up our sleeves and make rice with barley noodles with the sweet smell of butter. Do we stay with this? No. We have another delicious side dish consisting of carrots, mushrooms and broccoli. Roasting vegetables will add color to the table.

Come on, if you are ready, let's take you to the kitchen, roll up our sleeves and get to work!

 

 
Ingredients for Chicken with Tahini Sauce, Vermicelli Rice, and Roasted Vegetables Recipe

For Grilled Chicken:

  • 1 tablespoon of oil
  • 4 chicken breasts (thinly sliced)
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon of ground red pepper
  • 1 cup boiled chickpeas

For Tahini Sauce:

  • 1 tea glass of tahini
  • Juice of 1 lemon
  • 1 clove of crushed garlic
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 teaspoon cumin

For Sauteed Vegetables:

  • 1 tablespoon olive oil
  • 2 carrots​
  • 200 grams of mushrooms
  • 1 bunch of broccoli (chopped)

For noodle rice:

  • 1.5 tablespoons of butter
  • 1 tablespoon of oil
  • 2 cups baldo rice (soaked in water, drained)
  • 3 tablespoons barley noodles
  • 1 teaspoon of salt
  • 3 cups hot water

How to Make Chicken with Tahini Sauce, Vermicelli Rice, Roasted Vegetables Recipe?

  • Cut the chicken breast into thin fillets. Season with salt, black pepper and red pepper flakes and cook on a heated grill pan.
  • Mix all the ingredients for the sauce and pour it over the chicken while serving.
  • Melt the butter with the oil in the pot. Add barley noodles and fry until it changes color.
  • Add rice and fry until its color becomes transparent. Add hot water and salt and cook first on high heat, then on low heat for 10 minutes. Leave it to brew.
  • In a separate pan, sauté the carrots with olive oil. Then add the mushrooms, add the broccoli after releasing the water.
  • After the vegetables are sautéed, set them aside. In the same pan, saute chickpeas with red pepper powder. Place all ingredients on a serving plate and serve. Enjoy your meal.