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 is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

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