Chicken Bowl Tahini (Printer-Friendly Layout)
Juicy chicken sits on brown rice or quinoa, then you pile on crunchy veggies and a dreamy tahini sauce for a big Mediterranean kick.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
Salt and black pepper, just sprinkle as much as you like
02 -
5 g ground cumin
03 -
5 g smoked paprika
04 -
5 g onion powder
05 -
5 g garlic powder
06 -
30 ml extra-virgin olive oil
07 -
450 g boneless and skinless chicken thighs
→ Bowl Components
08 -
15 g fresh parsley, chopped super fine
09 -
75 g feta cheese, crumbled up
10 -
120 g roasted red pepper strips
11 -
150 g cherry tomatoes, sliced in half
12 -
320 g cooked brown rice or quinoa
→ Tahini Dressing
13 -
Salt and black pepper, just season till you like it
14 -
1 garlic clove, finely chopped
15 -
30 ml water, more if needed to thin it out
16 -
30 ml fresh lemon juice
17 -
60 ml tahini
# Step-by-Step Instructions:
01 -
Spoon over your tahini sauce and sprinkle on that parsley. Want extra zing? Throw in some lemon wedges if you want, then dig in.
02 -
Scoop brown rice or quinoa into each bowl. Go ahead and pile on those tomato halves, roasted red peppers, and crumbled feta. Top with sliced chicken.
03 -
Mix tahini, lemon juice, water, chopped garlic, salt, and pepper in a small bowl till it’s nice and smooth. If it’s too thick, splash in more water so it pours easy.
04 -
Warm up your grill or skillet over medium-high. Toss on those chicken thighs, cooking each side for about 6 or 7 minutes, until the inside’s reached 75°C. Set them aside for a few to chill before slicing.
05 -
Blend olive oil, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper in a bowl. Drop in chicken and toss so it’s coated everywhere. Cover it and stick it in the fridge for at least half an hour (all night is even better).
# Extra Tips and Tricks:
01 -
Leave the chicken in the marinade overnight—you’ll really taste the difference.