Spiced chicken atop crisp greens with fresh tomatoes, cucumbers, and zesty garlic sauce. A healthy, satisfying Middle Eastern-inspired bowl.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp fresh 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
→ Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt
19 - 1 clove garlic, finely grated
20 - 1 tbsp fresh lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water
# How-To Steps:
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 to coat evenly. Marinate for at least 15 minutes, preferably up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Place marinated chicken thighs in the hot pan and cook for 5 to 7 minutes per side until golden brown and cooked through. Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
03 - In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt. Add water gradually to achieve desired consistency. Season to taste.
04 - Divide mixed salad greens evenly among four serving bowls. Top each with halved cherry tomatoes, diced cucumber, sliced red onion, and chopped fresh parsley.
05 - Arrange sliced chicken over the prepared salad greens. Drizzle generously with garlic sauce and serve immediately.
