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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:

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

©2017 by Kristen Marias, RDN/LDN