Cauliflower Rice Bowl with Tahini-Herb Chicken

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. 1Pour half of the prepared yogurt dressing into a large resealable plastic bag, add the chicken thighs, and seal tightly.
2. 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.
3. 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.
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.
5. 5Cook the onions without a lid for 10 to 15 minutes, turning them frequently until they are soft and nicely charred.
6. 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.
7. 7Take the chicken and onions off the heat and let them rest for 5 minutes. Slice two of the cooked thighs in half.
8. 8Cook the riced cauliflower following the directions on its packaging.
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.
10. 10Drizzle each portion with about 3 tablespoons of the saved yogurt dressing. Finish with a sprinkle of fresh parsley or dill.

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