Ginger-Tahini Chicken & Broccoli Bowl

Written By Philippa Bebbington, MS, RD

8-Week Summer Salad Series
Week 2 | Ginger-Tahini Chicken & Broccoli Bowl

A nourishing, flavor-packed bowl with bold ginger and creamy tahini dressing.

PROTEIN
1.5 lbs organic chicken thighs, grilled and sliced

BASE
4 cups shredded kale
3 cups roasted broccoli
1 cup shredded carrots

ADD-INS
¼ cup pumpkin seeds
¼ cup sliced scallions

DRESSING
3 tbsp tahini
1 tbsp grated fresh ginger
1 tbsp coconut aminos
2 tbsp apple cider vinegar
2 tbsp water

DIRECTIONS

  1. Grill the Chicken: Season and grill chicken thighs until fully cooked; slice into strips.

  2. Build the Base: In a large bowl, layer shredded kale, roasted broccoli, and shredded carrots.

  3. Add Texture & Crunch: Top with pumpkin seeds and sliced scallions.

  4. Whisk the Dressing: In a small bowl, combine tahini, ginger, coconut aminos, apple cider vinegar, and water until smooth.

  5. Assemble & Serve: Drizzle dressing over the bowl and top with the grilled chicken. Toss lightly or serve as-is.

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

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