Description
A vibrant and flavorful Mediterranean chicken bowl featuring yogurt-marinated roasted chicken, caramelized red peppers, crisp cabbage, and a bold ginger tahini dressing. Perfect for meal prep or an impressive dinner option.
Ingredients
Scale
- Chicken Marinade
- 1/3 cup full-fat plain Greek-style yogurt
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 6 garlic cloves, roughly chopped
- 2 shallots, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon fresh oregano, finely chopped
- Red pepper flakes, to taste
- Kosher salt and freshly ground black pepper
- Roasted Vegetables
- 2 large red bell peppers, sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- Fresh Toppings
- 1 1/2 cups shredded red cabbage
- 2 Persian cucumbers, chopped
- 1 ripe avocado, diced
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh dill, chopped
- Salt and black pepper, to taste
- For Serving
- 6 ounces crumbled feta cheese
- 1 to 2 cups yogurt-based cucumber sauce
- Lettuce leaves or chopped romaine
- Thinly sliced onions
- Chopped tomatoes
- Mild pickled peppers
- Warm pita bread
- Ginger Tahini Sauce
- 1/2 cup tahini
- 2 teaspoons freshly grated ginger
- 1 garlic clove, finely grated
- 2 teaspoons soy-style seasoning sauce
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1/4 cup water, plus more as needed
- Salt, to taste
Instructions
- In a large bowl, mix the yogurt, olive oil, chicken, garlic, shallots, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Stir until the chicken is evenly coated. Let rest for 15 minutes at room temperature or refrigerate for up to 24 hours.
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper if desired.
- Spread the marinated chicken on one side of the baking sheet. Toss the sliced red peppers with olive oil, salt, and pepper, then arrange them on the other side.
- Roast for 15 minutes, stir everything, then continue roasting for another 5 to 10 minutes until the chicken is fully cooked and the peppers are tender. Broil for 1 to 2 minutes to lightly char the edges if desired.
- In a mixing bowl, gently toss the cabbage, cucumbers, avocado, lemon juice, dill, salt, and pepper. Set aside.
- To make the ginger tahini sauce, blend the tahini, ginger, garlic, soy-style seasoning sauce, lemon juice, honey, and water until smooth. Add more water if needed to reach a pourable consistency, then season lightly with salt.
- Assemble the bowls by layering lettuce, roasted chicken, roasted peppers, fresh cabbage mixture, and feta cheese. Drizzle with ginger tahini sauce and add desired toppings. Serve with warm pita bread on the side.
Notes
- This dish is great for meal prep. <liYou can adjust the spice level with red pepper flakes.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 130mg