Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

Serving Size: 10

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.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook8

Hands-Off Cook0

Passive60

Total Time1 23

Recipe Serving Size10

Cooking Tools Required

Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

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

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.

Reheating Instructions

Heat chicken in a sauté pan over medium heat until heated through.

Nutrition