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.
Mixtahini 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.
Video
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!