Chicken Bowl Tahini (Printable Version)
Juicy chicken on rice or quinoa, finished with tahini and a mix of crunchy veggies for big Mediterranean flavor.
# Everything You’ll Need:
→ Chicken Marinade
01 -
Salt and black pepper 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 chicken thighs, no bones or skin
→ Bowl Components
08 -
15 g fresh parsley, chopped up
09 -
75 g feta cheese, broken into bits
10 -
120 g roasted red peppers, cut into strips
11 -
150 g cherry tomatoes, chopped in half
12 -
320 g cooked quinoa or brown rice
→ Tahini Dressing
13 -
Salt and black pepper to taste
14 -
1 garlic clove, finely chopped
15 -
30 ml water (add extra if it’s too thick)
16 -
30 ml fresh lemon juice
17 -
60 ml tahini
# Steps to Cook:
01 -
Spoon tahini dressing on top and finish with a sprinkle of parsley. If you’d like, put some lemon wedges on the side when you bring it to the table.
02 -
Scoop your rice or quinoa into each bowl. Throw on the chicken slices, then layer with tomatoes, strips of roasted pepper, and finally some crumbled feta.
03 -
Stir up tahini, lemon juice, water, chopped garlic, plus salt and pepper in a small bowl until you get a nice smooth sauce. Thin it out with more water if it’s too thick to pour.
04 -
Heat up your grill or skillet till it’s medium-high. Put the chicken on and let each side cook for about 6–7 minutes so it’s cooked through and reaches 75°C inside. Let it rest for a few minutes, then slice it up.
05 -
Toss olive oil, garlic powder, onion powder, smoked paprika, cumin, and your salt and pepper into a bowl and give it a good mix. Drop in the chicken and toss until it’s all covered. Pop a lid on and let it soak up all the flavors for half an hour, or overnight in the fridge if you’ve got time.
# Extra Suggestions:
01 -
Leave the chicken in the marinade overnight if you want the flavors to really come through.