Spiced chicken atop crisp greens with tomatoes, cucumbers, and zesty garlic sauce—a fresh Middle Eastern-inspired 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
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
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
# Directions:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, smoked 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, preferably up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Once hot, add marinated chicken and cook for 5-7 minutes per side until golden brown 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 until well combined. Add water gradually to achieve desired consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Top each with cherry tomatoes, cucumber, red onion slices, and fresh parsley. Arrange sliced chicken over the vegetables.
05 - Drizzle garlic sauce generously over each bowl and serve immediately.
