Chicken Tahini on Basmati Rice with Cucumber, Tomato, Arugula Salad

What you have on  hand: Chicken, greek yogurt, lemons, leftover basmati rice, arugula, cucumbers, cherry tomatoes, tahini, garlic


A possible yummy solution: Chicken Tahini on Basmati Rice with Cucumber, Tomato, Arugula Salad

Directions:
Main Course: Chicken Tahini

• Pre-heat oven to 350 degrees – or if you like a do-ahead meal, get out your crockpot (but allow 6 hours)

• In medium mixing bowl, combine 2 cloves garlic, pressed; 1 ½ T Tahini (if you like it stronger, feel free to add more); 1 – 12 oz can crushed tomatoes, 2 T tomato paste, Lemon juice from ½ lemon (if you don’t have canned tomatoes, use your cherry tomatoes and add 1 C white wine and 1 T olive oil)

• In the oven: Place chicken in casserole dish. Pour tomato/tahini mixture over chicken. Bake for 30 min or until chicken is cooked through (or place into a crockpot and cook on low for 6 hours)

• Once cooked, stir in ½ C plain Greek yogurt to the tomato mixture.

• Place leftover Basmati rice in sauce pan – add 2 T vegetable broth to reheat while maintaining moisture

• Scoop 1 C Basmati rice on each dinner plate.

• Place 1 C of tomato/Tahini sauce and chicken directly on top of the rice.

Side Dish: Tomato, Cucumber , Arugula Salad

• Dressing: In a jar (or container with a lid) Mix 1 T Dijon mustard, 2 T balsamic vinegar, 2 cloves garlic; juice from the rest of your lemon and 1 T olive oil, S&P, shake well.

• In a small mixing bowl, add sliced cherry tomatoes and cucumbers that are cut into ¼ inch rounds. If you have a red onion on hand, use only ½ and then slice thinly.

• Pour dressing over the cucumber, tomato, onion mixture, toss gingerly.

• On each plate, place a handful of peppery arugula. Top arugula with cucumber mixture. Add feta if you have some!