Mediterranean Chicken Thigh Bowls (high protein)
These Mediterranean Chicken Thigh Bowls are a protein and flavor packed dinner recipe thats perfect for summer.
Equipment
Ingredients
marinade + dressing
- ⅓ cup olive oil
- juice from 1.5 lemons
- 1.5 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon za'atar
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon honey
- 1 teaspoon mustard
Yogurt sauce
- ¼ cup greek or skyr yogurt
- 1 tablespoon olive oil
- 3 tablespoon fresh chopped dill sub in fresh herb of choice
- pinch black pepper
- 1 teaspoon garlic powder or sub 2 fresh minced cloves
- ½ teaspoon salt
- juice from ½ lemon
- water to thin optional, only needed if your yogurt is super thick and you want a thinner sauce
Other ingredients
- 4 chicken thighs about 1.1-1.3 lbs
- 1 can chickpeas - drained
- ~8-10 oz clamshell cherry tomatoes - halved
- 1 medium cucumber - diced about 1.5 cups
Instructions
- Add all marinade ingredients to a bowl and mix together until combined. Separate out ¼ cup of the marinade, this will be use for the salad.
- Toss together marinade with chickpeas and chicken in a large bowl. Let marinate for at least 15 minutes. You can also do this the night before if desired.
- Preheat oven to 425 degrees. Add chickpeas and chicken to a sheet pan lined with parchment paper. Roast for 30-35 minutes, until chicken thighs read 175 degrees or are cooked through.
- Add cucumbers and tomatoes to a bowl and toss together with the reserved ¼ cup of the marinade. Set aside.
- Add all yogurt sauce ingredients to a bowl and mix together until smooth.
- Form bowls with cucumber salad, chicken thighs and chickpeas. Top with yogurt sauce and dig in.
Nutrition
Calories: 550kcalCarbohydrates: 26gProtein: 30gFat: 43gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 111mgSodium: 1593mgPotassium: 649mgFiber: 6gSugar: 7gVitamin A: 700IUVitamin C: 15mgCalcium: 88mgIron: 3mg
Tried this recipe?Let us know how it was!