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!
My newest obsession: Tahini Chicken Bowls
My newest obsession: Tahini Chicken Bowls New bowl recipes are easily my favorite to create, and these Tahini Chicken Bowls are so ridiculously good I want to shout it from the rooftops.
Let me give you the highlight reel: the easiest chicken marinade (I’m talking 2 minutes to whisk together olive oil, lemon juice and za’tar). A to-die-for, EASY tahini sauce that can also be prepped ahead. Layer the grilled chicken and grilled veggies over rice. Top with tahini sauce, and please do not forget the fresh mint and parsley garnish to finish them off. I’m confidant your family will go bonkers for this recipe. Talk about flavorful, filling, healthy and delicious–you’ll be obsessed too.
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
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Recipe
Tahini Chicken Bowls
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
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.
Notes
Nutrition
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40 degrees and 30 mph breeze so there was no grilling. In the oven it went. This is tasty and totally new. I wanted heat so added Aleppo pepper.