30 Minutes or Less, EntreesRaquel Hazlettmediterranean bowl, mediterranean bowls, chicken, sumac, sumac chicken, lunch, meal prepped lunch, healthy, healthy meals, healthy recipes, healthy lunch, easy recipes, salad, salads, easy salad recipes, tahini caesar, caesar dressing, mediterranean caesar, gluten freeComment

Mediterranean Chicken Bowls

30 Minutes or Less, EntreesRaquel Hazlettmediterranean bowl, mediterranean bowls, chicken, sumac, sumac chicken, lunch, meal prepped lunch, healthy, healthy meals, healthy recipes, healthy lunch, easy recipes, salad, salads, easy salad recipes, tahini caesar, caesar dressing, mediterranean caesar, gluten freeComment
Mediterranean Chicken Bowls

MEDITERRANEAN BOWLS

My lunch on repeat lately: juicy sumac chicken, crisp veggies, and a tahini caesar dressing you’ll want to drink it’s so good. Filling enough for an easy dinner, but light enough for lunch, just perfection!


The inspo for this bowl comes from a recent trip I took to Cava, which is kind of like Chipotle for Mediterranean style food. I liked it, especially their tahini caesar dressing, but immediately knew I wanted to make it better and cheaper at home. If you haven’t used Sumac before, it’s probably on my short list of 5 favorite spices - it has a complex citrusy flavor that pairs extremely well with chicken. Highly recommend seeking it out for this!

Serves 2.

Ingredients:

For the Mediterranean Chicken Bowls:

  • 2-3 boneless skinless chicken thighs

  • 2 tbsps olive oil

  • 1 tsp sumac

  • ½ tsp cumin

  • ¾ tsp salt

  • Lettuce, cooked brown lentils, chopped persian cucumber, cherry tomatoes, kalamata olives, feta cheese crumbles for serving

For the Tahini Caesar Dressing:

  • ¼ cup tahini

  • 2 tbsps lemon juice

  • 1 small garlic clove

  • 1 small anchovy filet or 1 tsp fish sauce

  • 1 tsp dijon mustard

  • 2 tbsps freshly grated parmesan

  • Fresh cracked pepper

  • 2-4 tbsps water *see note


*Note: depending on the brand of tahini you buy, your tahini can get clumpy when you add more ingredients. My favorite tahini brand is Soom, and it’s woman owned! Use 2-4 tbsps water and blend until you get the right consistency


Directions:

For the Mediterranean Chicken Bowls:

  • Add chicken thighs to a bowl with the olive oil, sumac, cumin, and salt and mix. Let marinate on the counter for 10 minutes while you prep the rest of your ingredients.

  • Make the tahini dressing by blending the tahini, lemon juice, garlic clove, anchovy filet or fish sauce, and dijon mustard. Add 1 tbsp of water at a time until desired consistency is reached. Mix in parmesan and fresh black pepper and taste to adjust for seasoning.

  • If you have an air fryer, add the chicken thighs to your preheated air fryer and cook at 400 degrees for 10-12 minutes depending on the thickness of your chicken.

  • If you don’t, bake the chicken thighs on a baking sheet at 425 degrees for 20-25 minutes or until chicken is cooked through and reads 165 degrees F when using a thermometer.

  • Let the chicken rest before slicing, then assemble your bowls.

  • Add lettuce, cooked brown lentils, chopped persian cucumber, cherry tomatoes, kalamata olives, feta cheese, and chicken to a bowl. Drizzle with the tahini dressing and toss. Enjoy!

  • Note: these are great for meal prep, just keep the chicken and dressing separate. Prior to eating, reheat the chicken, add to the salad bowl and toss with the dressing.

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