Description
These Greek Chicken Bowls with Lemon Garlic Tahini Sauce feature tender, marinated chicken and vibrant veggies, making it a flavorful and healthy meal choice for any day.
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
Instructions
- Whisk together all marinade ingredients in a bowl.
- Add chicken to the marinade and toss to coat well.
- Cover and marinate for a minimum of 30 minutes, or overnight for best results.
Notes
Chicken can be marinated longer for deeper flavor.
Serve with fresh veggies for a crunchy texture.
Optional feta adds an extra layer of flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 482
- Sugar: 4g
- Sodium: 1090mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 98mg