A wise person once said…”I’ll have the Tahini chicken Buddha bowl”. This all-in-one meal has everything you need. A salad of tomatoes, cucumbers, and parsley atop couscous or your choice of grains, and crowned with grilled Tahini chicken. What more could you want. Enjoy
Tahini Chicken Buddha Bowl & Cucumber Tomato Salad
Ingredients
For Marinade:
- 1/4 cup Tahini paste (stir tahini well in container before measuring)
- 2 Tbsp fresh chopped parsley
- 3 Tbsp extra virgin olive oil
- 3 Tbsp water
- 2 Tbsp lemon juice
- 1 Tbsp fresh Rosemary finely chopped
- 1 Tbsp lemon Zest
- 2 cloves garlic minced
- 1 shallot finely minced
- 1/4 tsp crushed red pepper
- 1 1/2 pounds boneless skinless chicken thighs
- 1 tsp Kosher Salt
For Cucumber Tomato Salad:
- 1 1/2 cups Cucumber chopped (1 large Cucumber should do)
- 1 1/2 cups cherry/gold tomatoes sliced in half
- 1/2 cup fresh parsley chopped
- 3 Tbsp fresh mint chopped
- 1 Tbsp lemon juice
- 1 tsp extra virgin olive oil
- 1/4 tsp Kosher Salt
- Cracked Black Pepper to taste
- 2 cups your favorite grain, rice, Couscous, quinoa
Directions
- In a large zip lock bag combine marinade ingredients. Save 1/4 cup for later.
- Place chicken in bag. Seal and let marinate for at least 30 minutes or up to overnight (longer the better).
- Preheat grill or large skillet to medium heat.
- Set reserved Tahini Marinade to the side to reach room temperature.
- Lightly oil grates.
- Shake off excess marinade and grill for about 4 minutes per side until golden and done. Remove to a plate until serving.
- In a large bowl add all Cucumber Tomato Salad ingredients (except Couscous) and toss to combine.
- To Serve in serving bowls add 1/2 cup of Couscous, 1/2 cup of salad and 2-3 chicken thighs.
- Drizzle with reserved Tahini sauce and…