Description

These Greek Chicken Bowls are filled with flavor and topped with a creamy lemon garlic tahini sauce. Ideal for a quick, healthy dinner, this meal combines tender chicken with fresh veggies, making it perfect for anyone looking for a homemade treat.

Ingredients

Scale

1½ 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
1½ teaspoons sea salt
½ teaspoon black pepper
½ teaspoon paprika
4 cups cauliflower rice, cooked
1 cup cherry tomatoes, halved
1 cup diced cucumber
½ cup kalamata olives
1 avocado, sliced
¼ red onion, thinly sliced
Optional: crumbled feta
½ medium red onion, thinly sliced
¼ cup red wine vinegar
¼ cup warm water
½ teaspoon sea salt
1 teaspoon maple syrup or honey, optional
¼ cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon Dijon mustard
½ 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

Whisk together all marinade ingredients in a bowl.
Add the chicken to the bowl and toss to coat evenly with marinade.
Cover the bowl and marinate the chicken for at least 30 minutes, or overnight for best flavor.

Notes

For best results, marinate the chicken overnight.
Feel free to add your favorite veggies to the bowl for extra crunch.
Drizzle additional tahini sauce over the bowls for added flavor.

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 6g
Sodium: 780mg
Fat: 32g
Saturated Fat: 5g
Unsaturated Fat: 27g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 6g
Protein: 40g
Cholesterol: 130mg