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Mediterranean Chicken Bowls With Lemon Tahini – Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5–2 pounds boneless, skinless chicken thighs or breasts
  • Marinade spices: Ground cumin, smoked paprika, garlic powder, dried oregano, salt, black pepper
  • Marinade extras: Olive oil, lemon zest, lemon juice, minced garlic
  • Grains: Cooked brown rice, white rice, quinoa, or couscous (about 4 cups cooked)
  • Fresh veggies: Cherry tomatoes, cucumber, red onion, mixed greens or romaine
  • Herbs: Fresh parsley and/or mint
  • Extras (optional but great): Kalamata olives, crumbled feta, pickled red onions, pepperoncini
  • Lemon tahini sauce: Tahini, fresh lemon juice, lemon zest, warm water, minced or grated garlic, olive oil, honey or maple syrup, salt
  • Optional add-ins: Hummus, roasted red peppers, toasted pine nuts

Method
 

  1. Prep the chicken: In a bowl, mix 2 tablespoons olive oil, zest of 1 lemon, juice of 1/2 lemon, 2 minced garlic cloves, 1.5 teaspoons cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken and toss to coat. Marinate at least 20 minutes (up to 24 hours in the fridge).
  2. Cook the grains: Prepare rice, quinoa, or couscous according to package directions. Fluff and season with a pinch of salt and a drizzle of olive oil. Keep warm or cool for a room-temp bowl.
  3. Make the lemon tahini: In a small bowl, whisk 1/2 cup tahini, juice of 1 lemon, 1 teaspoon lemon zest, 1 small grated garlic clove, 1–2 tablespoons olive oil, 1–2 teaspoons honey or maple syrup, and 1/2 teaspoon salt. Whisk in warm water, 1 tablespoon at a time, until smooth and pourable. Taste and adjust acidity and salt.
  4. Chop the vegetables: Halve cherry tomatoes, dice cucumber, thinly slice red onion, and roughly chop parsley and/or mint. If using olives and feta, keep them ready.
  5. Cook the chicken: Grill over medium-high heat 5–7 minutes per side (thighs) or 4–6 minutes per side (breasts), until the thickest part reaches 165°F/74°C. Alternatively, sear in a hot skillet with a little oil, or roast at 425°F/220°C for 18–22 minutes. Rest 5 minutes, then slice.
  6. Assemble the bowls: Add a scoop of grains to each bowl. Top with greens, tomatoes, cucumber, and onion. Add sliced chicken, a handful of herbs, and any extras like olives or feta. Spoon over lemon tahini and finish with a squeeze of lemon and a crack of black pepper.
  7. Serve: Drizzle a little more olive oil if you like. For crunch, sprinkle toasted pine nuts or a pinch of sumac.