Eosinophilic Esophagitis Friendly Paleo Mediterranean Bowl
Total time55 min
Prep time20 min
Cook time35 min
4.9(5)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- 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
For the cauliflower rice
- 1 large head cauliflower, cut into florets (about 6 cups)
- 1 tbsp olive oil
- ¼ tsp salt
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
For serving
- ½ cup pitted kalamata olives, halved
- 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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