Chicken Veggie Bowl

Ingredients

Instructions

1. 1

   Cook 1.5 cups of brown rice or quinoa according to package directions. Set aside while you prep everything else.

2. 2

   Season 1 lb of boneless chicken thighs with 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1.5 teaspoons salt, ½ teaspoon black pepper. Heat a skillet over medium-high. Cook the chicken 5-6 minutes per side until cooked through. Rest, then slice.

3. 3

   Roast 4 cups of vegetables (sweet potato cubed, broccoli florets, bell pepper sliced, red onion wedged): toss with 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper. Spread on a baking sheet at 425°F for 20-25 minutes until charred at the edges.

4. 4

   Make the tahini-yogurt sauce: whisk ¼ cup tahini, ¼ cup plain Greek yogurt, juice of 1 lemon, 1 grated garlic clove, ½ teaspoon cumin, ½ teaspoon salt, 2-3 tablespoons water to thin. Should drizzle, not pour like water.

5. 5

   Build the bowls: grain on the bottom, sliced chicken on one side, roasted vegetables on the other, and any add-ons (avocado slices, pickled red onion, crumbled feta, microgreens).

6. 6

   Drizzle generously with the tahini-yogurt sauce. Top with toasted pumpkin seeds, fresh herbs (parsley, mint), a sprinkle of sumac or za'atar, and a squeeze of lemon. Eat with a fork and a spoon.