Vibrant Middle Eastern-inspired bowl with spiced chicken, crisp greens, fresh vegetables, and creamy garlic sauce.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 3/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Salad
13 - 6 cups mixed salad greens such as romaine, arugula, or 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 alternative
19 - 1 clove garlic, finely grated
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - 1/4 teaspoon salt
23 - 1 tablespoon water
# Directions:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours for deeper flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken for 5 to 7 minutes per side until well browned and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water as needed to achieve desired consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Top each with cherry tomatoes, diced cucumber, sliced red onion, and fresh parsley. Arrange sliced chicken over the top of each bowl.
05 - Drizzle each bowl with garlic sauce and serve immediately while the chicken is still warm.
