Ingredients
1.5 lbs boneless chicken breast
2 cups canned or boiled chickpeas, drained
1 medium cucumber, diced
2 cups fresh tomato cubes
¼ cup diced red onion
2 tbsp chopped parsley
3 tbsp extra virgin olive oil (divided: 1 tbsp for chicken, 2 tbsp for dressing)
2 tbsp freshly squeezed lemon juice
3 garlic cloves, minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp salt
½ cup plain Greek yogurt (non-fat)
¼ cup tahini
Optional: pita chips or toasted croutons for crunch
Instructions
Increase oven to 400°F
Prepare chicken: Toss breasts with cumin, paprika, garlic, salt, and 2 tbsp olive oil. Marinate for 15 minutes.
Cook chicken in a skillet over medium-high heat until golden and juicy (8-10 minutes per side). Let rest, then slice into strips.
Toss vegetables with olive oil, salt, and 1 tbsp lemon juice.
Blend yogurt, tahini, remaining lemon juice, and 1 tbsp olive oil until smooth for dressing.
Assemble bowls by layering greens, sliced chicken, and vegetables. Top with dressing.
Notes
For extra marinade depth, refrigerate chicken for up to 24 hours
Substitute with pre-cooked chicken (rotisserie or grilled)
Store leftovers in airtight containers for 3-4 days
- Prep Time: 20
- Cook Time: 15
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 90mg