Grilled Tahini Chicken Cauliflower Rice Bowls

Equipment

• Grill
• Blender
• Food processor

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

1. 1Process the yogurt, parsley, tahini, dill, garlic, lemon zest and juice, cayenne pepper, and 1/2 teaspoon of the Greek seasoning in a blender or food processor until smooth, about 45 seconds.
2. 2Pour half of the prepared yogurt dressing into a large resealable plastic bag, add the chicken thighs, and seal tightly. Rub the dressing thoroughly into the meat and chill in the refrigerator for 3 to 12 hours.
3. 3Warm your grill to medium-high heat (400°F to 450°F). Toss the onion wedges with the olive oil and the remaining 1/4 teaspoon of Greek seasoning in a small bowl.
4. 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. Surface moisture prevents proper browning, so shaking off the excess is key.
5. 5Cook the onions uncovered for 10 to 15 minutes, turning them frequently until they're soft and nicely charred.
6. 6Grill the chicken thighs uncovered for 5 to 7 minutes per side. They're done when an instant-read thermometer hits 165°F in the thickest section.
7. 7Take the chicken and onions off the heat and let them rest for 5 minutes. The juices need time to redistribute for a juicier slice. Cut two of the cooked thighs in half.
8. 8Cook the riced cauliflower following the package directions.
9. 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. Drizzle each portion with about 3 tablespoons of the saved yogurt dressing, then finish with a sprinkle of fresh parsley or dill.

Recipe Details