Low Sodium Paleo Mediterranean Bowl

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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3 tbsp olive oil, divided
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the roasted vegetables

1 medium zucchini, cut into ½-inch half-moons
1 medium red bell pepper, cut into 1-inch strips
1 cup cherry tomatoes
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cauliflower rice

1 large head cauliflower, cut into florets (about 6 cups)
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the lemon-tahini drizzle

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp water
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

½ cup pitted kalamata olives, halved
Omit this
This ingredient likely doesn’t work for the diet.
¼ cup fresh parsley, roughly chopped
¼ cup red onion, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a small bowl, combine 2 tbsp of the olive oil with the oregano, cumin, smoked paprika, 1/2 tsp salt, and black pepper. Add the chicken thighs and turn to coat evenly on all sides.

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