Spiced chicken atop mixed greens with fresh tomatoes, cucumbers and creamy garlic sauce. A healthy, flavorful Middle Eastern bowl.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp black pepper
→ Salad
13 - 6 cups mixed salad greens
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt
19 - 1 clove garlic, finely grated
20 - 1 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water
# How To Make:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper. Add chicken thighs and toss thoroughly to coat all surfaces. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Once hot, add marinated chicken thighs and cook 5 to 7 minutes per side until deeply browned and internal temperature reaches 165°F. Allow chicken to rest for 5 minutes, then slice into bite-sized strips.
03 - In a small bowl, whisk together Greek yogurt, finely grated garlic, lemon juice, olive oil, and salt until smooth. Add water gradually to achieve desired consistency.
04 - Divide mixed salad greens evenly among four serving bowls. Layer cherry tomato halves, diced cucumber, red onion slices, and fresh parsley over greens. Arrange sliced chicken atop each salad.
05 - Drizzle garlic sauce generously over each bowl and serve immediately while chicken is still warm.
