Ingredients
4 boneless skinless chicken breasts (about 1 1/2 lbs)
3 tbsp olive oil
1 tbsp lemon juice
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1 tsp turmeric
1 tsp ground oregano
1 large onion (sliced)
2 cloves garlic (minced)
3 cups cooked quinoa or rice
2 large tomatoes (diced)
1/2 English cucumber (diced)
1 cup lettuce
1 cup chopped fresh parsley
1 cup plain Greek yogurt (or non-dairy yogurt)
1/4 cup tahini sauce
Olive oil for drizzling
Fresh lemon wedges for serving
Instructions
Whisk together olive oil, lemon juice, cumin, paprika, turmeric, oregano, onion, and garlic. Marinate chicken for 20 minutes.
Heat a skillet or grill pan over medium-high heat. Cook chicken 5-6 minutes per side until golden and just cooked through. Let rest 5 minutes.
Divide quinoa/rice among bowls. Top with thinly sliced cooked chicken, diced tomatoes, cucumber, lettuce, and parsley.
Spoon yogurt over the bowl, drizzle with tahini sauce and extra olive oil. Finish with lemon wedges and a sprinkle of chopped parsley.
Notes
Marinate up to 24 hours in the fridge.
Substitute couscous, bulgur, or brown rice for grains.
Add pickled vegetables or hot sauce for extra tang.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20
- Cook Time: 20
- Category: Lean Chicken
- Method: Grilling/Searing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg