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!

A homemade Chicken Tahini Bowl with grilled chicken and veggies on a bed of rice, and drizzled with tahini sauce and herbs.

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.

Two images showing how to make tahini sauce with a food processor then after it's thinned and in a bowl.

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.

Two images showing tahini chicken thighs being grilled and broccoli, zucchini, red bell pepper, and onion being cooked on a grill basket.

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.

A fresh Tahini Chicken Bowl with grilled chicken thighs and vegetables, drizzled with a homemade sauce.

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!

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Recipe

A homemade Chicken Tahini Bowl with grilled chicken and veggies on a bed of rice, and drizzled with tahini sauce and herbs.
Prep 10 minutes
Cook 10 minutes
Marinate 1 hour
Total 1 hour 20 minutes
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Equipment

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

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: 508kcalCarbohydrates: 18gProtein: 39gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 162mgSodium: 917mgPotassium: 1019mgFiber: 5gSugar: 5gVitamin A: 1960IUVitamin C: 129mgCalcium: 108mgIron: 3mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 4 stars
    really delish! I wasn’t able to grill it the chicken and veggies, but i think that would have been even tastier!

  2. 5 stars
    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.