Juicy spiced chicken atop crisp greens with tomatoes, cucumbers, and creamy garlic sauce—a vibrant Middle Eastern bowl ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken thighs
02 - 2 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp chili powder
11 - 3/4 tsp salt
12 - 1/4 tsp black pepper
→ Salad
13 - 6 cups mixed salad greens (romaine, arugula, spinach)
14 - 1 cup cherry tomatoes, halved
15 - 1 large cucumber, diced
16 - 1/4 red onion, thinly sliced
17 - 1/2 cup fresh parsley, chopped
→ Quick Garlic Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 clove garlic, finely grated
20 - 1 tbsp lemon juice
21 - 1 tbsp olive oil
22 - 1/4 tsp salt
23 - 1 tbsp water
# How to Make It:
01 - Combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, chili powder, salt, and pepper in a bowl. Add chicken thighs and toss thoroughly to coat. Marinate for at least 15 minutes, preferably up to 2 hours for enhanced flavor development.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken thighs 5-7 minutes per side until well browned and cooked through. Transfer to a plate and allow to rest for 5 minutes before slicing into strips.
03 - Whisk together Greek yogurt, grated garlic, lemon juice, olive oil, and salt in a small bowl. Add water gradually to achieve desired consistency, stirring until smooth and well combined.
04 - Divide mixed salad greens evenly among four serving bowls. Layer halved cherry tomatoes, diced cucumber, red onion slices, and chopped parsley over greens. Arrange sliced chicken strips on top of each salad.
05 - Drizzle garlic sauce generously over each assembled bowl. Serve immediately while chicken is still warm.
