Mediterranean Chicken Bowl with Turmeric Tahini Dressing. A quick and filling low-carb, paleo and gluten free dinner that looks and tastes much fancier than it is!
Two words. Salad Weather.
It’s on and I’m not mad about it. While we do eat salad year-round, the truth is that when we eat hot dinners, the side salad is usually nothing more than a couple of handfuls of mixed baby greens and a simple dressing.
But, when the weather starts to get warm, I start thinking about salads as a meal and that means getting creative.
Last week I shared my Turmeric Tahini Dressing. It takes all of about 3 minutes to make it. There is no chopping, dicing or slicing. You just put a handful of simple ingredients into a mason jar and shake.
This Mediterranean Chicken Bowl is the best friend of that dressing. You can have this flavor-packed meal on the dinner table – dressing making included – in under 20 minutes.
Plus, if you hit up a good olive bar at your grocery store, this salad is actually very inexpensive. Don’t buy full-size jars of olives, peppers and artichoke hearts. Save (a lot!) of money by just picking up what you need.
TIP: For Whole30 and Gluten Free – make sure to read those labels at the olive bar. If you can’t get ingredient info – you may want to purchase full-size jars of the items to be sure of the ingredients.
Did you make this recipe? Please give it a star rating below!
Mediterranean Chicken Bowl with Turmeric Tahini Dressing. A quick and filling low-carb, paleo and gluten free dinner that looks and tastes much fancier than it is!
- 1 pound chicken thighs cut into bite sized pieces
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons Za'atar
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- Mixed salad greens
- 1 cup roasted peppers or peppadew peppers sliced
- 1 cup marinated artichoke hearts quartered
- 24 large pitted olives quartered
- 1 large cucumber cut into quarters
- 1/2 small red onion very thinly sliced
- 4 tablespoons toasted pine nuts optional
- 8 tablespoons Turmeric Tahini Dressing
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Toss cubed chicken with olive oil, Za'atar, salt and pepper until well coated.
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Heat a cast iron skillet or other frying pan over medium high heat. Once hot, add chicken and cook, stirring occasionally, until cooked through - about 6 to 8 minutes. Remove from pan and set aside.
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Make dressing.
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Slice roasted peppers into strips.
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Quarter artichoke hearts.
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Quarter olives.
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Quarter cucumber.
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Very thinly slice onion.
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Divide all ingredients between four serving bowls. Top with dressing and toasted pine nuts, toss, serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Definitely salad weather. We’ve been eating tons of them, with tons more to go. 🙂 Definitely add this one to the list — delish! Thanks so much.
It’s definitely that time of year John!
This looks sooooo good! I can’t wait to try it. Thanks for the idea!
Hope you love it Claire!
It was great timing to receive this recipe today as I was wondering what to have for dinner. We had all the ingredients including a pound canister of za’atar that I had purchased to have a tablespoon for another recipe. This was really delicious, even though I forgot to put the red onion on the salad, next time it will be complete. Thanks!
Great to hear!!
What can I use in place of Za’atar? This isn’t an ingredient I use.
Hi Cathy,
I would do a little lemon juice, ground cumin, paprika and garlic powder along with the olive oil, salt and pepper!