Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- 2 cups mixed greens (spinach, arugula, etc.)
- 1 bell pepper, chopped
- ½ cucumber, sliced
- ½ red onion, thinly sliced
- ¼ cup tahini sauce for drizzling
Instructions
- Marinate the chicken thighs by combining olive oil, ground cumin, paprika, garlic powder, coriander, salt, and pepper. Let it sit for at least 30 minutes.
- Heat a skillet over medium heat and cook marinated chicken thighs for 5–7 minutes on each side until golden brown.
- While the chicken cooks, chop the bell pepper, cucumber, and red onion, and rinse the mixed greens.
- Assemble the bowl by layering cooked quinoa or brown rice, mixed greens, sliced chicken, and chopped vegetables. Drizzle with tahini sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To keep ingredients fresh, store chicken and vegetables separately.
- This recipe can be meal prepped for easy and quick serving throughout the week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Middle Eastern
- Diet: Healthy, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg