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Cauliflower Rice Bowl with Tahini-Herb Chicken
A fresh Mediterranean-inspired bowl pairs tender grilled chicken with a light cauliflower rice base. The secret to this dish is a bright tahini and herb yogurt blend that works double duty as both a rich marinade and a creamy finishing dressing. Crisp cucumbers, cherry tomatoes, and briny Kalamata olives add a satisfying crunch and burst of acidity. It is an excellent choice for a healthy weeknight dinner or a pre-planned weekday lunch.
Ingredients
- 1 cup plain 2% reduced-fat strained yogurt (such as Greek)
- ¾ cup packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish
- ¼ cup tahini (sesame paste)
- 2 Tbsp. fresh dill, plus more for garnish
- 2 garlic cloves
- ½ tsp. grated lemon zest plus ¼ cup fresh juice (from 2 lemons)
- ¼ tsp. cayenne pepper
- ¾ tsp. Greek seasoning, divided
- 2 lb. boneless, skinless chicken thighs (about 6 thighs)
- ½ medium-size red onion, cut into 1-inch wedges with root intact (about 1 cup)
- 1 tsp. olive oil
- 1 (10-oz.) pkg. fresh or frozen riced cauliflower (about 1½ cups)
- 1 (15½-oz.) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
- 1 small cucumber, diced (about 1 cup)
- 1 pt. cherry tomatoes, halved (about 2 cups)
- ¼ cup pitted Kalamata olives
- 1. Process yogurt, parsley, tahini, dill, garlic, lemon zest and juice, cayenne pepper, and ½ teaspoon of the Greek seasoning in a high-power blender or food processor until smooth, about 45 seconds.
Instructions
- 1Pour half of the prepared yogurt dressing into a large resealable plastic bag, add the chicken thighs, and seal tightly.
- 2Rub the dressing thoroughly into the meat and chill in the refrigerator for 3 to 12 hours. Store the leftover dressing in a sealed container in the fridge until you are ready to eat.
- 3Warm your grill to medium-high heat, targeting 400°F to 450°F. Toss the onion wedges with olive oil and the final ¼ teaspoon of Greek seasoning in a small bowl.
- 4Arrange the seasoned onions on the oiled grill grates. Take the chicken out of the bag, shake off the excess marinade, and set the meat on the grill.
- 5Cook the onions without a lid for 10 to 15 minutes, turning them frequently until they are soft and nicely charred.
- 6Grill the chicken thighs uncovered for 5 to 7 minutes per side. They are done when an instant-read thermometer hits 165°F in the thickest section.
- 7Take the chicken and onions off the heat and let them rest for 5 minutes. Slice two of the cooked thighs in half.
- 8Cook the riced cauliflower following the directions on its packaging.
- 9Portion the warm cauliflower rice into four serving bowls. Arrange the drained chickpeas, diced cucumber, halved tomatoes, charred onions, olives, and grilled chicken over the top.
- 10Drizzle each portion with about 3 tablespoons of the saved yogurt dressing. Finish with a sprinkle of fresh parsley or dill.