Warm Chicken & Vegetable Bowl with Tahini Dressing

Cut broccoli into florets and slice courgettes into 0.5 cm thick rounds. Pat chicken breasts dry with paper towels to ensure even searing. Season chicken with salt, pepper, and garlic powder on both sides.

Heat a large non-stick pan over medium heat at 165°C, add olive oil, and place seasoned chicken breasts in the pan. Sear for 6-7 minutes per side until golden brown and internal temperature reaches 74°C.

While chicken cooks, place broccoli florets in a steamer basket over boiling water at 100°C. Steam for 6-8 minutes until bright green and tender but still with a slight bite.

Remove chicken from the pan and let it rest on a cutting board for 5 minutes to retain juices before slicing.

In the same pan used for chicken, add a bit more olive oil if needed and heat to 165°C over medium heat. Add courgette slices in a single layer and fry for 3 minutes per side until golden and slightly softened.

In a small bowl, whisk together tahini, lemon juice, minced garlic, warm water, and a pinch of salt until smooth and pourable. Adjust consistency with additional water if needed.

Slice rested chicken breast into thin strips against the grain for maximum tenderness.