Spiced chicken atop crisp greens with fresh tomatoes, cucumbers, and creamy garlic sauce. A healthy, protein-packed Middle Eastern bowl.
# Components:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp black pepper
→ Salad
13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt
19 - 1 clove garlic, finely grated
20 - 1 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water, as needed
# Directions:
01 - Combine olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, chili powder, salt, and black pepper in a mixing bowl. Add chicken thighs and toss thoroughly to coat. Marinate for minimum 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 5-7 minutes per side until deeply browned and cooked through. Transfer to a plate and allow to rest for 5 minutes before slicing.
03 - Whisk together Greek yogurt, finely grated garlic, lemon juice, olive oil, and salt in a small bowl. Add water gradually to achieve desired consistency.
04 - Divide mixed salad greens equally among four bowls. Top each portion with halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley. Arrange sliced chicken over the greens.
05 - Drizzle each bowl with garlic sauce and serve immediately.
