Vibrant bowl with marinated spiced chicken, crisp greens, fresh vegetables and zesty garlic sauce. Middle Eastern-inspired, gluten-free, ready in 35 minutes.
# What You'll Need:
→ Chicken Marinade
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 - ½ teaspoon ground turmeric
09 - ½ teaspoon ground cinnamon
10 - ½ teaspoon chili powder
11 - ¾ teaspoon salt
12 - ¼ teaspoon black pepper
→ Salad Bowl
13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - ¼ red onion, thinly sliced
17 - ½ cup fresh parsley, chopped
→ Garlic Sauce
18 - ½ cup plain Greek yogurt or non-dairy yogurt
19 - 1 clove garlic, finely grated
20 - 1 tablespoon lemon juice
21 - 1 tablespoon olive oil
22 - ¼ teaspoon salt
23 - 1 tablespoon water (to thin as needed)
# How to Make:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and black pepper. Add chicken thighs and toss thoroughly to coat all surfaces. 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 until hot. Cook marinated chicken thighs for 5 to 7 minutes per side until deeply browned and cooked through. Transfer to a cutting board and allow to rest for 5 minutes before slicing.
03 - In a small bowl, whisk together Greek yogurt, finely grated garlic, lemon juice, olive oil, and salt. Add water gradually while whisking until the sauce reaches your desired consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Layer cherry tomatoes, diced cucumber, red onion slices, and fresh parsley on top of each portion.
05 - Arrange sliced chicken over each salad bowl. Drizzle generously with garlic sauce and serve immediately.
