Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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Serving Size: 8 ounces
Diets: Dairy Free, Egg Free, Gluten Free, Keto, Lower Carb, Nut Free, Paleo, Refined Sugar Free, Soy Free, Whole 30
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

  • In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
  • Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
  • Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
  • Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

Cook Times

Active Prep15
Hands-On Cook8
Hands-Off Cook0
Passive60
Total Time1 hour 23 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 3½ pound boneless skinless chicken thigh
  • 2 tablespoon avocado oil for the grill grates

Chicken marinade:

  • 1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
  • 4 tablespoon avocado oil
  • 6 tablespoon water
  • 4 tablespoon Italian parsley finely chopped
  • 2 tablespoon fresh rosemary finely chopped
  • 2 lemon zested, then juiced
  • 1/2 teaspoon crushed red pepper
  • 4 clove garlic minced
  • 2 shallot minced
  • 1 teaspoon Kosher salt

For the salad:

  • 3 cup cucumber peeled and chopped
  • 3 cup cherry tomato halved
  • 2/3 cup Italian parsley roughly chopped
  • 6 tablespoon fresh mint roughly chopped
  • 1 head romaine lettuce chopped

Sprinkle salad with:

  • 2 tablespoon fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon sesame seeds

Cooking Tools Required

Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives
Reheating/Serving Instructions
Heat chicken in a sauté pan over medium heat until heated through.

Nutrition

Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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