Tahini Chicken Bowl
Roasted chicken thighs with crispy edges sit atop fluffy rice, topped with creamy tahini sauce and fresh vegetables. Ready in under 45 minutes with minimal hands-on time.
- Total time
- 40 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- ¾ lb chicken thighs, boneless and skinless
- ¾ cup long-grain white rice
- ¼ cup tahini
- 3 tbsp lemon juice, fresh
- 2 cloves garlic, minced
- ½ whole cucumber
- 1 cup cherry tomatoes
- 0 to taste olive oil, salt, pepper
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the chicken thighs dry with paper towels so they will brown more easily in the oven.
- 3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—and set aside.
- 4
Cut the cucumber in half lengthwise from tip to root, then slice crosswise into thin half-moons about 1/4-inch thick.
- 5
Cut each cherry tomato in half from top to bottom and place in a small bowl with the cucumber.
- 6
Place the chicken thighs on a sheet pan, drizzle with 1 tablespoon olive oil, and sprinkle with salt and pepper on both sides.
- 7
Slide the sheet pan into the oven and roast the chicken for 20 minutes, until the surface is golden brown and a fork inserted into the thickest part meets no resistance.
- 8
While the chicken roasts, bring a small pot of salted water to a rolling boil (water should bubble vigorously across the entire surface).
- 9
Pour 0.75 cup rice into the boiling water, stir once with a wooden spoon, then reduce the heat to low and cover with a lid.
- 10
Cook the rice covered for 15 minutes without lifting the lid, until the water is fully absorbed and grains are tender.
- 11
While the rice cooks, pour 0.25 cup tahini into a small bowl and add the minced garlic and 3 tablespoons fresh lemon juice.
- 12
Whisk the tahini mixture vigorously with a fork until smooth and creamy, about 1 minute—add 2 tablespoons water if it is too thick to drizzle.
- 13
Divide the cooked rice between two bowls, mounding it in the center to create a shallow well.
- 14
Place one roasted chicken thigh on top of the rice in each bowl.
- 15
Drizzle 3 tablespoons of tahini sauce over and around each chicken thigh, letting it pool on the rice.
- 16
Scatter the cucumber and tomato mixture alongside the chicken and rice in each bowl, then drizzle with 1 teaspoon olive oil and a pinch of salt.
Tools you’ll need
- sheet pan
- paper towels
- cutting board
- chef's knife
- small bowl
- small pot
- wooden spoon
- lid
- fork or whisk
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