Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 medium red onion
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes
- 1 cucumber
- ½ cup plain Greek yogurt
- ¼ cup tahini
Instructions
- Marinate the chicken by mixing olive oil, spices, and lemon juice in a bowl. Add chicken thighs and coat well; let marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Toss sliced onions with olive oil and salt on a baking sheet. Roast for about 15–20 minutes until caramelized.
- Cook marinated chicken in a skillet over medium heat for about 6–7 minutes on each side until golden brown. Let rest before slicing.
- Whisk together Greek yogurt, tahini, water, and salt for the sauce.
- Assemble bowls with quinoa or rice base topped with sliced chicken, roasted onions, cherry tomatoes, and cucumber.
- Drizzle with tahini sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling/Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 100mg