Craving a Mediterranean twist on pasta night? This Greek Chicken & Roasted Cauliflower Pasta with Tahini-Lemon Sauce has everything you need—zesty grilled chicken, crunchy roasted cauliflower florets, nutty lentil pasta, and a tangy tahini yogurt dressing. Prepare to savor every bright, delicious bite!
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Ingredients (Serves 4 | ~430 cal per serving):
1. Lemon-Herb Chicken:
• 2 chicken breasts, sliced
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano, garlic powder, salt & pepper
2. Pasta & Roasted Cauliflower:
• 8 oz lentil pasta
• 3 cups cauliflower florets
• 1 tbsp olive oil
• Salt & pepper, to taste
3. Toasted Almonds:
• ¼ cup sliced almonds
4. Creamy Lemon-Tahini Yogurt Dressing:
• ½ cup Greek yogurt
• 2 tbsp tahini
• Juice of ½ lemon
• 1 garlic clove, minced (optional)
• Salt & pepper, to taste
• Water (to thin, if needed)
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Instructions:
1. Marinate & Grill Chicken:
• Toss sliced chicken with olive oil, lemon juice, oregano, garlic powder, salt & pepper.
• Grill or pan-sear over medium-high heat until cooked through (about 4–5 mins per side).
2. Roast Cauliflower & Cook Pasta:
• Drizzle cauliflower florets with olive oil, salt & pepper. Roast at 400°F (200°C) for 20 mins, until golden.
• Meanwhile, cook lentil pasta according to package directions; drain and set aside.
3. Toast Almonds:
• In a dry skillet over medium heat, toast sliced almonds for 2–3 mins, watching carefully so they don’t burn.
4. Blend Dressing:
• Whisk together Greek yogurt, tahini, lemon juice, minced garlic (if using), salt & pepper.
• Thin with a bit of water if needed for a pourable consistency.
5. Assemble & Serve:
• In a large bowl, combine lentil pasta, roasted cauliflower, and chicken slices.
• Drizzle with lemon-tahini dressing and gently toss.
• Top with toasted almonds for added crunch.
Enjoy a fresh, protein-packed pasta dish that’ll keep you coming back for more!
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