4.9 from 21 votes
Tahini Chicken Bowls
I'm crushing hard on these easy Tahini Chicken Bowls made with flavorful grilled chicken and veggies on a bed of rice, with a tahini sauce drizzle on top.
Prep Time
10 mins
Cook Time
10 mins
Marinate
1 hr
Total Time
1 hr 20 mins
Servings: 4
Calories: 508 kcal
Course:
Main Course
Cuisine:
Greek , Middle Eastern
Ingredients
Chicken Marinade:
- 1.5 lbs boneless skinless chicken thighs
- 1/4 cup extra virgin olive oil
- 4 cloves garlic , minced
- 2 Tablespoons lemon juice
- 2 Tablespoon Za’atar
- 1 teaspoon kosher salt
Tahini Sauce:
- 1/4 cup Tahini
- 1 Tablespoon olive oil
- 1/4 cup lemon juice , fresh squeezed
- 2 cloves garlic , minced
- ¼ teaspoon kosher salt
- 1-2 Tablespoon cold water , if needed, to thin sauce
Bowls:
- 1 zucchini , large, chopped into halved coins
- 1 red bell pepper , chopped into large chunks
- 1 red onion , chopped into large chunks
- 10 oz fresh broccoli , ends trimmed
- ¼ cup fresh chopped parsley
- 1/4 cup fresh mint leaves , chopped
- Cooked white rice or cauliflower rice
Instructions
- Mix tahini sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency.
- Marinate Chicken: In a bowl, whisk together all of the ingredients for the marinade (olive oil, garlic, lemon juice, za’atar and salt). Place chicken thighs in a large bowl and pour the marinade on top, tossing to coat the chicken. Marinate in the fridge for 1-8 hours.
- Grill: Remove chicken from marinade and grill over medium high (or cook in a hot greased cast iron pan) flipping once, until 165 degrees. Remove to a plate then cover with foil to rest.
- Veggies: Add chopped veggies to a bowl. Drizzle with olive oil then season with salt and pepper. Grill veggies in a grill basket on a very hot grill (or cook in a hot skillet on the stove), for several minutes until tender and charred.
- Assemble Bowls: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.
Cup of Yum
Notes
- Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning, so dinner is quick and easy!
- Gluten-free Adaptations: use gluten free Za-atar seasoning.
Nutrition Information
Calories
508kcal
(25%)
Carbohydrates
18g
(6%)
Protein
39g
(78%)
Fat
33g
(51%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
18g
Trans Fat
0.03g
Cholesterol
162mg
(54%)
Sodium
917mg
(38%)
Potassium
1019mg
(29%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1960IU
(39%)
Vitamin C
129mg
(143%)
Calcium
108mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 508
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 18g | 6% |
| Protein | 39g | 78% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 162mg | 54% |
| Sodium | 917mg | 38% |
| Potassium | 1019mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1960IU | 39% |
| Vitamin C | 129mg | 143% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.