Description
A flavorful and healthy dish featuring marinated grilled chicken thighs served over quinoa or brown rice, topped with fresh vegetables and a creamy tahini sauce. Perfect for a nutritious meal any day of the week!
Ingredients
- Olive oil
- Ground cumin
- Ground coriander
- Paprika
- Turmeric
- Garlic powder
- Onion powder
- Ground cinnamon
- Salt
- Pepper
- Chicken thighs
- Lemon
- Quinoa
- Water
- Cherry tomatoes
- Cucumber
- Parsley
- Red onion
- Greek yogurt
- Tahini
- Pita bread or lettuce leaves (optional)
Instructions
- In a large bowl, combine the olive oil, ground cumin, ground coriander, paprika, turmeric, garlic powder, onion powder, ground cinnamon, salt, and pepper. Mix well until you have a smooth marinade.
- Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Use your hands to make sure every piece is covered.
- Squeeze the juice of one lemon over the top of the chicken. Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes, or up to 2-4 hours for maximum flavor.
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat on the stove.
- Remove the chicken from the marinade, allowing any excess to drip off. Discard the leftover marinade.
- Place the chicken on the grill or grill pan. Cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should be nicely charred and cooked through.
- Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes. This helps retain the juices.
- Slice the chicken into strips or bite-sized pieces and set aside.
- If using quinoa, rinse 1/2 cup of quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. If using brown rice, follow the package instructions.
- Chop the cherry tomatoes, cucumber, parsley, and red onion. Set aside.
- In a small bowl, mix the Greek yogurt, tahini, water, and salt to taste to create the tahini sauce.
- To assemble, place a base of quinoa or brown rice in a bowl, top with sliced chicken, fresh vegetables, and drizzle with tahini sauce. Serve with pita bread or lettuce leaves if desired.
Notes
- For extra flavor, marinate the chicken overnight.
- Feel free to customize the vegetables based on your preference or seasonal availability.
- This dish can be served warm or cold, making it great for meal prep.
- Prep Time: 30 minutes
- Cook Time: 20 minutes