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Tahini Chicken Buddha Bowl & Cucumber Tomato Salad

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
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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 5
Course: Lunch, Main Course, Salad
Cuisine: Mediterranean
Ingredients Method Video

Ingredients
  

For Marinade:
  • ¼ 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
  • ¼ tsp crushed red pepper
  • 1 ½ pounds boneless skinless chicken thighs
  • 1 tsp Kosher Salt
For Cucumber Tomato Salad:
  • 1 ½ cups Cucumber chopped 1 large Cucumber should do
  • 1 ½ cups cherry/gold tomatoes sliced in half
  • ½ cup fresh parsley chopped
  • 3 Tbsp fresh mint chopped
  • 1 Tbsp lemon juice
  • 1 tsp extra virgin olive oil
  • ¼ tsp Kosher Salt
  • Cracked Black Pepper to taste
  • 2 cups your favorite grain rice, Couscous, quinoa

Method
 

  1. In a large zip lock bag combine marinade ingredients. Save 1/4 cup for later.
  2. Place chicken in bag. Seal and let marinate for at least 30 minutes or up to overnight (longer the better).
  3. Preheat grill or large skillet to medium heat.
  4. Set reserved Tahini Marinade to the side to reach room temperature.
  5. Lightly oil grates.
  6. Shake off excess marinade and grill for about 4 minutes per side until golden and done. Remove to a plate until serving.
  7. In a large bowl add all Cucumber Tomato Salad ingredients (except Couscous) and toss to combine.
  8. To Serve in serving bowls add 1/2 cup of Couscous, 1/2 cup of salad and 2-3 chicken thighs.
    9. Drizzle with reserved Tahini sauce.

Video