GREEK CHICKEN RICE BOWLS WITH CASHEW TAHINI SAUCE
A serve-yourself rice bowl bar, perfect for your Mediterranean Monday. This spread is as satisfying as it is beautiful, but comes together fast enough to make your weeknight rotation.

INGREDIENTS:
for the chicken:
2 lbs chicken thigh patted dry
for the tomato cucumber salad:
1 pint organic grape tomatoes, halved
1 seedless cucumber, cut into bite-size wedges
1/2 red onion, diced
1 tbs red wine vinegar
2 tbs olive oil
pink salt / pepper to taste
for the veggies:
1 head broccoli + 1 head cauliflower + 4 peeled carrots cut into bite-size pieces
1 tbs olive oil
pink salt / pepper to taste
for the rice:
2 packages Right Rice Original (this brand is amazing for sneaking in more veggies and the consistency is like orzo, which i love)
for the cashew tahini sauce:
2 tbs tahini
1/4 cup olive oil
1 large garlic clove
1/4 cup cashews soaked in 1/4 cup water
2 tbs lemon juice
1/4 tsp cumin
pink salt / pepper to taste
DIRECTIONS
MARINATE chicken thighs in greek dressing for 1+ hour MIX tomato cucumber salad CHILL until ready to serve PREHEAT oven to 375 & position 2 oven racks in the center PLACE chicken thighs skin side down on baking sheet greased with olive oil TOSS broccoli, cauliflower & carrots on a separate baking sheet in olive oil & salt/pepper BAKE both for 20min or until chicken reads 165 and veggies are fork tender PREPARE rice according to package instructions BLEND tahini sauce
ASSEMBLE bowls + rice + arugula + chicken + roasted veggies
+ tomato cucumber salad + greek pepperocinis + hummus drizzled with olive oil & sprinkled with pine nuts + feta + tahini sauce + lemon + italian flat leaf parsley
i hope this recipe inspires you to get in the kitchen and make your own med monday bowls at home. if you do, please share with me on insta @kristenmariasrd. i love seeing your beautiful, healthy creations. cheers! (have a glass of wine for me)
Xo, Kristen