This restaurant-worthy Cedar Plank Salmon recipe is on your table in less than 30 minutes! The salmon is cooked on a plank of cedar, on the grill (or in the oven) enhancing it with incredible flavor, and glazed with some brown sugar and dijon.

Do you love seafood recipes? Try this Hot Honey Salmon Bowl, Easy Homemade Crab Cakes, Seafood Pasta, or Shrimp and Grits.

How to cook Cedar Plank Salmon:

Soak Cedar Planks in water for at least 2 hours, or up to 24 hours, prior to grilling. (This is an easy step to do the night before, or morning of).

Make Glaze: Stir the brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.

Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don’t catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.

Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.

Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.

Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Cedar Plank Salmon: FAQ’s

Serve with:

• Rice Pilaf
• Mashed Potatoes
• Twice Baked Potatoes
• Wedge Salad
• Balsamic Roasted Carrots
• French Green Beans
• Artisan No Knead Bread

Print

Cedar Plank Salmon

This restaurant-worthy Cedar Plank Salmon recipe is unbelievably easy to make, cooked on the grill, and ready to "wow" any dinner guests.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Soak Planks 2 hours hours

Total Time 25 minutes minutes

Servings 4

Calories 359kcal

Author Lauren Allen

Cost 20

Equipment

• Cedar Planks

Ingredients

• 1 or 2 cedar planks*
• 4 salmon fillets , about 4oz each
• Salt and freshly ground black pepper
• 1/3 cup dijon mustard
• 1/2 cup light brown sugar
• 1 lemon , thinly sliced

US Customary – Metric

Instructions

• Soak cedar planks in water for at least 2 hours, or up to 24 hours, prior to grilling. Remove salmon from fridge 30 minutes before grilling.
• Make Glaze: Stir brown sugar and Dijon mustard together until smooth. Season salmon with salt and pepper.
• Prep Grill: Preheat grill to medium-high heat. Once hot, set the grill for indirect grilling (so the cedar planks don't catch fire). For a two-burner grill, turn one burner off and place cedar planks on the unlit side. For three or four burner grill, turn off the middle burner(s) and place cedar planks in the center.
• Add cedar planks: Place pre-soaked cedar planks on the hot grate, over indirect heat, and close the lid. Leave the plank until there is a smoky smell, about 4-5 minutes.
• Rotate planks and place salmon, skin side down, on top. Spread a spoonful of mustard mixture on top of each filet and add a thin slice of lemon, if desired. Close grill lid.
• Cook salmon on the cedar planks for about 15 to 25 minutes (depending on thickness), or until cooked through (125 degrees F to 140 degrees; medium rare/medium well). Remove and cover with foil about 5 degrees shy of desired temperature, as it will continue to a cook as it rests on the hot cedar plank. Be careful not to overcook it.

Video

Notes

Cedar Planks come in different sizes, so place as many salmon fillets on the cedar plank as will fit. You can buy cedar planks at most grocery stores in the grilling section, or on Amazon. They are an affordable and non threatening solution to achieving wood smoked flavor without fancy equipment.

To Cook Cedar Plank Salmon in the Oven: Cook salmon on cedar planks in a 375 degrees F oven, for about 15-25 minutes (depending on thickness) or until 125-145 degrees F. Remove it a few degrees shy of desired temperature, cover and allow to rest.

Side Dish Ideas:

• Rice Pilaf
• Mashed Potatoes or Twice Baked Potatoes
• Wedge Salad
• Balsamic Roasted Carrots
• French Green Beans
• Artisan No Knead Bread
• Whipped Feta with Roasted Vegetables 
• Whole Roasted Cauliflower 

Nutrition

Calories: 359kcal | Carbohydrates: 28g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 311mg | Potassium: 901mg | Fiber: 1g | Sugar: 27g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg

I originally shared this recipe June 2018 . Updated May 2020 and May 2024.

This Pozole Verde recipe is my version of our favorite healthy and hearty Mexican stew, filled with bold flavors and green chile, chicken, and hominy.

Don’t miss my favorite Mexican-inspired recipes like Tacos Al Pastor, Tamale Pie, Chilaquiles, or Chicken Taquitos!

How to make Pozole Verde:

Cook Chicken: Place chicken in a large stock pot with broth, bay leaves, onion, garlic, salt and pepper and simmer for 30 minutes, until cooked through. Shred chicken then discard skin, bones, onion, garlic, and bay leaves.

Make Sauce: Slice peppers in half then remove steam, veins, and seeds. Broil peppers for 7-10 minutes until skin is charred, then steam and peel. Blend peppers, cilantro, and tomatillos. Add garlic, onion, and ½ cup broth. Blend until smooth.

Finish and Serve: Pour blended sauce in the broth. Add hominy, chicken, oregano, cumin, salt, and pepper. Serve in bowls topped with cabbage, radishes, avocado, sour cream, tortilla strips, and a lime wedge.

Recipe Variations:

• Vegetarian Pozole Verde: Omit chicken and substitute vegetable broth. You may want to add a spoonful of better than bullion vegetable base, for a boost of flavor. Add beans (pinto would taste great) and extra veggies, if desired, like sautéed zucchini, diced potatoes, carrots.
• Instant Pot Pozole: Add chicken, broth, onion, garlic, bay leaf, and salt to the instant pot then pressure cook for 10 minutes (or 15 minutes for frozen thighs). Meanwhile, prepare the green chile sauce according to instructions. Once timer is up on the instant pot, allow pressure to release for 10 minutes before removing the lid, and removing onion and bay leaves from the broth. Shred the chicken and discard bones. Add chile sauce, remaining seasonings and hominy. Pressure cook for 2 more minutes.
• Slow Cooker Pozole: Cook broth in slow cooker on low for 6-7 hours. Discard onion and bay leaf then remove chicken to a plate to shred. Make and add green chile sauce, chicken, hominy and remaining ingredients then cook on low for 1-2 more hours. 

Make Ahead and Freezing Instructions:

To Make Ahead: Store soup for 3-4 days in the fridge. Rewarm on the stove.

To Freeze: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Print

Pozole Verde

This chicken Pozole Verde recipe is a hearty Mexican stew packed with flavor from the mild green chile broth, shredded chicken, and hominy.

Course Main Course, Soup

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 341kcal

Author Lauren Allen

Cost 6

Equipment

• Blender

Ingredients

• 6 cups low-sodium chicken broth
• 6-8 bone-in, skin-on chicken thighs*
• 2 bay leaves
• 1 onion , quartered
• 5 cloves garlic , whole, peeled
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 poblano peppers
• 2 serrano peppers
• 1-2 fresh jalapeño peppers , (optional, for extra heat)
• 1 pound tomatillos , husked and halved
• 3 cloves garlic
• ½ of an onion , chopped
• ½ cup fresh cilantro
• 30 oz can hominy , drained
• 1-2 teaspoons dried oregano leaves
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper

Toppings:

• 1 heaping cup thinly shredded cabbage
• 1/2 cup white onion , diced
• 4 radishes , thinly sliced
• 1 large avocado peeled, seed removed, thinly sliced
• 1/2 cup sour cream
• tortilla chips
• 1 Lime cut into wedges

US Customary – Metric

Instructions

• Cook chicken: Add chicken to a large stock pot and cover with broth. Add bay leaves, quartered onion, garlic, salt and pepper. Bring to a boil, reduce heat to a simmer and cook partially covered until chicken is cooked through, about 30 minutes. Use a slotted spoon to discard onion, garlic and bay leaves, leaving the broth in the pot.
• Transfer chicken to a plate. Shred the chicken meat, removing and discarding the skin and bones.
• Roast Peppers: Lightly spray a jelly roll pan with cooking oil. Wash all of the peppers and cut them in half from stem to end. Remove steam, veins and seeds. (Leave some of the veins and seeds if you want the soup spicier). Place the peppers on a baking sheet cut side down. Broil for about 7-10 minutes or until the skin is charred. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5-10 minutes, and then peel off their outer layer of skin (It should come off easily).
• Blend: Add the peppers, cilantro and tomatillos to the blender. Add 3 fresh garlic cloves and ½ cup chopped onion. Ladle in about ½ cup of the broth from the chicken and blend until smooth. Add blended sauce to the pot with the broth.
• Add hominy, cooked chicken, oregano, cumin, and season with additional salt and pepper, to taste. Cook for 5-10 more minutes.
• Serve: ladle soup into bowls and top with a handful of thinly shredded cabbage, radishes, a lime wedge, avocado, sour cream, and tortilla strips or crushed tortilla chips.

Video

Notes

Chicken: you may substitute chicken breasts, but thighs are more flavorful and wont dry out as easily.

Make Ahead Instructions: The soup tastes great made 2-3 days ahead of time. Add toppings just before serving.

Freezing Instructions: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge and rewarm on the stove or in the slow cooker.

Nutrition

Calories: 341kcal | Carbohydrates: 24g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1376mg | Potassium: 854mg | Fiber: 5g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 48mg | Calcium: 70mg | Iron: 3mg

I originally shared this recipe April 2021. Updated May 2024.

Our easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, fresh tomato, and basil. It’s healthy, flavorful, and made all in one pan.

Do you love one pot meals as much as I do? I recommend this Tuscan Chicken Pasta, Mongolian Beef, Cottage Pie, or Meatballs Arrabbiata!

How to make Chicken Caprese:

Sear Chicken and Make Sauce: Season chicken on both sides with oil, basil, oregano, salt, and pepper then sear in a hot pan with oil, until golden brown on each side. In a bowl, combine diced red onion, garlic, balsamic vinegar, and brown sugar. Pour mixture into the pan and simmer.

Bake: Return chicken to the pan and spoon sauce on top. Place pan in oven and bake until chicken is cooked through. Top each chicken breast with a slice of fresh mozzarella cheese. Broil until the cheese has melted completely.

Serve: Add a fresh sliced tomato and basil on top. I love to serve chicken caprese with a green salad and fresh artisan bread.

Storing and Freezing Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens, for lunch.

To Freeze: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then rewarm and add caprese toppings.

Recipe Variations:

• Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
• Chicken Caprese Pasta: Double the balsamic sauce then serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
• Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt and pepper and a small drizzle of balsamic sauce.

Print

Chicken Caprese

This easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, a slice of a fresh tomato, and chopped basil. It's healthy, flavorful, and made all in one pan!

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 360kcal

Author Lauren Allen

Cost 6

Ingredients

• 3-4 boneless skinless chicken breasts*
• 2 Tablespoons olive oil
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano leaves
• salt and pepper
• 1/3 cup red onion , diced
• 1/3 cup balsamic vinegar
• 2 Tablespoons light brown sugar
• 1 clove garlic
• 2 Roma tomatoes , sliced
• 8 ounces fresh mozzarella cheese , sliced
• fresh basil leaves , chiffonade cut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Season chicken on both sides with 1 Tablespoon oil, basil, oregano, salt and pepper. 
• Brown chicken: Heat a large oven-proof skillet over medium-high heat. Once hot, add remaining oil, then chicken, and sear chicken quickly, flipping once, just until golden on both sides. Remove to plate.
• Glaze: Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the skillet and simmer, stirring, for 3 minutes.
• Bake: Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through (165 degrees), about 10-20 minutes depending on how thick the breasts are. Remove from oven. 
• Turn oven to broil.
• Top each chicken with a slice of fresh mozzarella cheese. Broil just until the cheese has melted.
• Serve immediately, topped with fresh sliced tomatoes and fresh-cut basil and spoon the pan sauce over the top. 
• Make it a meal and serve chicken caprese with a green salad and fresh artisan bread.

Video

Notes

Chicken: If your chicken breasts are overly thick, you can butterfly them by cutting them in half, horizontally, to make two thinner chicken breast halves that will cook faster.

Storing Instructions: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens for lunch!

Freezing Instructions: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then re-warm and add caprese toppings.

Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.

Chicken Caprese Pasta: Double the balsamic sauce and serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.

Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt, pepper, and a small drizzle of balsamic sauce.

Nutrition

Calories: 360kcal | Carbohydrates: 13g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 149mg | Potassium: 502mg | Fiber: 1g | Sugar: 11g | Vitamin A: 540IU | Vitamin C: 10.6mg | Calcium: 237mg | Iron: 0.9mg

I originally shared this recipe May 2019. Updated August 2021 and April 2024.

These insanely flavorful Greek Burgers have seasoned turkey patties topped with feta aioli, grilled onions and arugula. The combination of flavors is absolutely delicious, and it’s a bonus that they’re healthy and protein-packed.

If you enjoy sandwiches and burgers, I highly recmomend our French Onion Burger, Sloppy Joes, and Cuban Sandwich.

How to make Greek Burgers:

Make Burger Patties: Combine meat, parsley, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt and pepper. Squish together with your hands (or lightly with a meat chopped) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.

Cook: Heat grill or cast iron pan over medium-high heat, and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate.

Prepare Toppings: Add onions to hot pan or grill and cook for 3-4 minutes, until slightly charred. Combine all the feta aioli ingredients in a bowl and stir until well combined.

Serve burgers on buns, topped with onion, arugula and feta aioli.

Make Ahead Instructions:

To Make Ahead: The feta aioli can be made a few days in advance then stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Store them covered well in the refrigerator.

More Greek Inspired Recipes:

• Gyros
• Hummus
• Pita Bread
• Beef Gyros
• Chicken Gyros

Print

Greek Turkey Burgers

These Greek Burgers are so flavorful made with seasoned turkey patties and feta aioli sauce, on a soft bun with red onions and arugula. They'll be the star of any BBQ.

Course Main Course

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 5

Calories 356kcal

Author Lauren Allen

Ingredients

Burger Patties:

• 1 lb ground turkey , or use ground beef or ground lamb
• ¼ cup chopped fresh parsley
• 6 fresh mint leaves , finely chopped
• 1 teaspoon dried basil
• 2 teaspoons dried oregano leaves
• 3 cloves garlic , minced
• 1/3 cup roasted red bell peppers , finely chopped
• 2/3 cup Panko breadcrumbs
• ¼ cup feta cheese crumbles
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Feta Aioli:

• ¼ cup feta cheese crumbles
• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt , or sour cream
• 3 cloves garlic , minced
• 1-2 teaspoons harissa paste , optional
• salt and pepper , to taste

Burgers:

• ½ red onion , sliced into thick rings
• 5 hamburger buns , good quality
• 1 cup Baby arugula , or lettuce of choice

US Customary – Metric

Instructions

• Meat: In a large mixing bowl, combine the ground meat, parsley, mint, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt, and pepper. Squish together with your hands (or lightly with a meat chopper) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.
• Cook Patties: Heat grill over medium-high heat (or use a cast iron skillet, to cook on stovetop) and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate and cover to keep warm.
• Cook onions: Add onions to grill and cook for 3-4 minutes, until slightly charred.
• Feta Aioli: Combine all the ingredients in a bowl and stir until well combined.
• Assemble: Top burger buns with aioli, then greek burger patty, onion, arugula, and more sauce. Apply top bun, and enjoy.
• Serve with: Tomato Cucumber Salad , Burrata Salad, or Fries.

Video

Notes

Make Ahead Instructions: The feta aioli can be made a few days in advance and stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Just make sure to keep them covered well in the refrigerator.

 

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1207mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 11mg | Calcium: 209mg | Iron: 4mg

This healthy Vegetarian Stuffed Peppers recipe is packed with rice, beans, veggies, and so much flavor. It will leave you satisfied and energized and are so easy to make!

Check out all of my vegetarian recipes like Roasted Cauliflower Soup, Chow Mein, or Cacio e Pepe!

How to Make Stuffed Peppers:

Prep and Pre-Cook: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water then place peppers cut-side down in the water and bake for 20 minutes.

Make Mixture: Sauté onion in a little oil until softened, about 5 minutes. Add garlic then cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat then stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.

Bake and Serve: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return vegetarian stuffed peppers to oven for 10-15 more minutes, until peppers are tender and cheese is melted.

Make Ahead and Freezing Instructions:

To Make-Ahead: The peppers can be stuffed with filling 1-2 days ahead and stored covered in the refrigerator.

To Freeze: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.

Print

Vegetarian Stuffed Peppers

There is so much screaming good flavor in these healthy Vegetarian Stuffed Peppers, and they leave you feeling full and energized.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 313kcal

Author Lauren Allen

Cost 12

Ingredients

• 6 sweet bell peppers (red, yellow, or orange)
• 1 1/2 cups cooked rice (white, brown, cauliflower rice or quinoa)
• 1 Tablespoon olive oil
• 1 small onion , diced
• 3 garlic cloves , minced
• 1 14.5 ounce can diced tomatoes with green chiles , mild
• 1 14 oz can black beans , drained and rinsed
• 1 cup frozen corn
• 4 green onions , chopped
• 2 Tablespoons Taco Seasoning*
• 3/4 teaspoon black pepper , plus more to taste
• 1 1/2 cups shredded cheese , Mexican blend or pepperjack cheese, divided
• ¼ cup chopped fresh cilantro

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Prep peppers: Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds. Fill a large baking dish with 1/2-inch of water.Place peppers cut-side down in the water and bake for 20 minutes.
• Filling: Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
• Stuff peppers: Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese.
• Bake again: Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted. Store leftover peppers in the refrigerator, covered for 4-5 days.

Video

Notes

Peppers: Choose big, round bell peppers that sit flat. Or lay them on the side and cut a small piece from the top, horizontally. Red, orange and yellow peppers will be sweeter than green.

Taco Seasoning: To use your own spices, use 1 Tablespoon chili powder, 2 teaspoons ground cumin, ½ teaspoon paprika, ¼ teaspoon garlic powder and oregano.

Add more Protein: Add one pound of cooked ground turkey to the filling.

Make-ahead Instructions: Stuffed peppers can be assembled 1-2 days ahead of time, stored in the fridge until baking.

Freezing Instructions: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers. 

Nutrition

Calories: 313kcal | Carbohydrates: 43g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 857mg | Potassium: 798mg | Fiber: 10g | Sugar: 8g | Vitamin A: 4140IU | Vitamin C: 165mg | Calcium: 212mg | Iron: 3mg

Recipe adapted from America’s Test Kitchen. First published January 2020. Updated April 2024.

I’m crushing hard on these easy Tahini Chicken Bowls made with flavorful grilled chicken and veggies on a bed of rice, with a tahini sauce drizzle on top.

I have a deep love for bowl recipes. Some of my favorites are Hawaiian Bowls, Shawarma Bowls, Spring Roll Bowls, and Egg Roll in a Bowl!

How to make Tahini Chicken Bowls:

Make Tahini Sauce: Combine all sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency.

Marinate Chicken:Whisk together all marinade ingredients and pour over the chicken, tossing to coat. Marinate in the fridge for 1-8 hours.

Grill chicken and veggies over medium high (or cook in a hot greased cast iron pan). I like to drizzle the veggies with olive oil and season with salt and pepper. You can cut the veggies into large chunks and place directly on the grill, or use my favorite grill baskets.

Assemble: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning so dinner is quick and easy!

More Easy Chicken Recipes:

• Slow Cooker Chicken Tacos
• Boursin Pasta
• Sweet and Sour Chicken
• Tuscan Chicken Pasta
• Chicken Noodle Casserole
• Chicken Tikka Masala

Print

Tahini Chicken Bowls

I'm crushing hard on these easy Tahini Chicken Bowls made with flavorful grilled chicken and veggies on a bed of rice, with a tahini sauce drizzle on top.

Course Main Course

Cuisine Greek, Middle Eastern

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinate 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 508kcal

Author Lauren Allen

Equipment

• Grill Basket optional

Ingredients

Chicken Marinade:

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup extra virgin olive oil
• 4 cloves garlic , minced
• 2 Tablespoons lemon juice
• 2 Tablespoon za’atar
• 1 teaspoon kosher salt

Tahini Sauce:

• 1/4 cup tahini
• 1 Tablespoon olive oil
• 1/4 cup lemon juice , fresh squeezed
• 2 cloves garlic , minced
• ¼ teaspoon kosher salt
• 1-2 Tablespoon cold water , if needed, to thin sauce

Bowls:

• 1 zucchini , large, chopped into halved coins
• 1 red bell pepper , chopped into large chunks
• 1 red onion , chopped into large chunks
• 10 oz fresh broccoli , ends trimmed
• ¼ cup fresh chopped parsley
• 1/4 cup fresh mint leaves , chopped
• Cooked white rice or cauliflower rice

US Customary – Metric

Instructions

• Mix tahini sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency.
• Marinate Chicken: In a bowl, whisk together all of the ingredients for the marinade (olive oil, garlic, lemon juice, za’atar and salt). Place chicken thighs in a large bowl and pour the marinade on top, tossing to coat the chicken. Marinate in the fridge for 1-8 hours.
• Grill: Remove chicken from marinade and grill over medium high (or cook in a hot greased cast iron pan) flipping once, until 165 degrees. Remove to a plate then cover with foil to rest.
• Veggies: Add chopped veggies to a bowl. Drizzle with olive oil then season with salt and pepper. Grill veggies in a grill basket on a very hot grill (or cook in a hot skillet on the stove), for several minutes until tender and charred.
• Assemble Bowls: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.

Video

Notes

Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning, so dinner is quick and easy!

Nutrition

Calories: 508kcal | Carbohydrates: 18g | Protein: 39g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 917mg | Potassium: 1019mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1960IU | Vitamin C: 129mg | Calcium: 108mg | Iron: 3mg