Vibrant Middle Eastern bowl with spiced chicken, crisp greens, fresh vegetables, and creamy garlic sauce. Easy, healthy, and gluten-free.
# What You’ll Need:
→ 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
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
→ Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt alternative
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
# Step-by-Step Guide:
01 - Combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper in a bowl. Add chicken thighs and coat thoroughly. Marinate for minimum 15 minutes or up to 2 hours for enhanced flavor development.
02 - Heat large skillet or grill pan over medium-high heat. Cook marinated chicken 5-7 minutes per side until well browned and internal temperature reaches 165°F. Rest for 5 minutes before slicing into bite-sized portions.
03 - Whisk together Greek yogurt or non-dairy alternative, grated garlic, lemon juice, olive oil, and salt in small bowl. Add water gradually to achieve desired consistency.
04 - Distribute mixed greens evenly among four serving bowls. Layer tomatoes, cucumber, red onion, and parsley over greens. Arrange sliced chicken on top of vegetables.
05 - Drizzle garlic sauce over assembled bowls and serve immediately.
