Tender spiced chicken served over fresh greens with tomatoes, cucumbers, and creamy garlic sauce in a colorful bowl.
# What You Need:
→ Chicken
01 - 1 pound boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 tablespoon fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 3/4 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Salad
13 - 6 cups mixed salad greens such as romaine, arugula, or 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
→ Garlic Sauce
18 - 1/2 cup plain Greek yogurt or non-dairy yogurt alternative
19 - 1 clove garlic, finely grated
20 - 1 tablespoon fresh lemon juice
21 - 1 tablespoon olive oil
22 - 1/4 teaspoon salt
23 - 1 tablespoon water, or as needed for consistency
# 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 to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for enhanced depth of flavor.
02 - Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken thighs for 5 to 7 minutes per side until deeply browned and cooked through. Remove from heat and let rest for 5 minutes before slicing.
03 - In a small bowl, whisk together Greek yogurt or non-dairy alternative, finely grated garlic, lemon juice, olive oil, and salt. Add water incrementally to achieve desired consistency.
04 - Divide mixed salad greens equally among four bowls. Top each portion with halved cherry tomatoes, diced cucumber, thinly sliced red onion, and chopped fresh parsley. Arrange sliced chicken over the vegetables.
05 - Drizzle each bowl generously with garlic sauce and serve immediately.
