Description

Enjoy these Greek Chicken Bowls with Lemon Garlic Tahini Sauce, featuring tender chicken thighs and fresh veggies. Perfect for a healthy dinner with minimal prep time!

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs
3 tablespoons olive oil
1 tablespoon coconut yogurt or Greek yogurt if not paleo
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
3 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1.5 teaspoons sea salt
0.5 teaspoon black pepper
0.5 teaspoon paprika
4 cups cooked cauliflower rice
1 cup cherry tomatoes halved
1 cup diced cucumber
0.5 cup kalamata olives
1 avocado sliced
0.25 red onion thinly sliced
Optional: crumbled feta
0.5 medium red onion thinly sliced
0.25 cup red wine vinegar
0.25 cup warm water
0.5 teaspoon sea salt
1 teaspoon maple syrup or honey optional
0.25 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic minced
0.5 teaspoon Dijon mustard
0.5 teaspoon sea salt
1 teaspoon maple syrup optional
1 tablespoon warm water if needed to thin the sauce
1 teaspoon chopped fresh dill

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Instructions

In a bowl, combine all marinade ingredients and whisk together.
Add the chicken thighs to the bowl and toss until well coated.
Cover and let the chicken marinate for at least 30 minutes, or up to overnight.

Notes

For a quicker meal, marinate the chicken in the morning and cook it for dinner.
Feel free to substitute chicken thighs with breasts for a leaner option.
The tahini sauce can be adjusted to taste; add more lemon for extra brightness.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 8g
Protein: 30g
Cholesterol: 100mg