Ingredients
Scale
- 1.5 lbs Chicken breast or boneless skinless thighs, cut into bite-sized pieces
- 1 cup Quinoa or Basmati rice (dry)
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 tbsp Lemon juice
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1/2 tsp Turmeric
- 1/2 tsp Ground coriander
- Salt and black pepper to taste
- 1 cup Cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1/4 cup Red onion, thinly sliced
- 1/2 cup Plain Greek yogurt (for the sauce)
- 1 tbsp Tahini (optional)
- Fresh parsley for garnish
Instructions
- In a large bowl, whisk together the olive oil, minced garlic, lemon juice, cumin, smoked paprika, turmeric, coriander, salt, and pepper. Add the chicken pieces to the bowl and toss until every piece is thoroughly coated. For the best flavor, let the chicken marinate in the refrigerator for at least 15 minutes, though 2 hours is even better.
- Cook your quinoa or rice according to the package instructions using water or chicken broth for extra flavor. While the grains simmer, chop your cucumber, tomatoes, and red onion. If you are making a yogurt sauce, mix the Greek yogurt with a splash of lemon juice and a pinch of salt in a small ramekin.
- Heat a large skillet over medium-high heat. Add the marinated chicken to the pan in a single layer. Do not crowd the pan; cook in batches if necessary. Sear the chicken for 5 to 7 minutes per side until it is golden brown, slightly charred, and cooked through to an internal temperature of 165°F (74°C).
- Divide the cooked grains among four bowls. Top each bowl with a generous portion of the spiced chicken. Arrange the cucumbers, tomatoes, and red onions alongside the chicken. Drizzle with the Greek yogurt sauce and garnish with fresh parsley and an extra squeeze of lemon.
- Cook Time: 40 minutes