Description
Enjoy a delightful and healthy meal with these Mediterranean Chicken Bowls featuring roasted red peppers and a tangy ginger tahini sauce.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 cup roasted red peppers, sliced
- 2 cups shredded cabbage
- 1/4 cup tahini
- 2 tablespoons fresh ginger, grated
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon honey
- 1/4 teaspoon black pepper
- fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix olive oil, garlic powder, paprika, and salt. Coat chicken breasts with the mixture and place them on a baking sheet.
- Bake chicken for 25-30 minutes or until cooked through.
- While the chicken is baking, prepare the ginger tahini sauce by whisking together tahini, grated ginger, lemon juice, water, honey, and black pepper until smooth.
- Once the chicken is done, let it rest for a few minutes and then slice it.
- To assemble the bowls, divide quinoa, cabbage, roasted red peppers, and sliced chicken into serving bowls. Drizzle with ginger tahini sauce and garnish with fresh parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the chicken seasoning.
- Feel free to customize the vegetables according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg