Red Meat Allergy Friendly Whole30 Mediterranean Chicken Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
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For the roasted tomatoes
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- ¼ tsp salt
For the cauliflower rice
- 1 large head cauliflower (about 2 lb), cut into florets
- 1 tbsp olive oil
- ½ tsp salt
For the lemon-herb drizzle
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp water
- 1 tbsp garlic-infused olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp salt
For serving
- 1 english cucumber, diced
- ½ cup pitted kalamata olives, halved
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, combine the cumin, smoked paprika, coriander, turmeric, 1/2 tsp salt, and black pepper. Pat the chicken thighs dry with paper towels, then rub them all over with 2 tbsp olive oil followed by the spice mixture.
- 2
Heat a 12-inch oven-safe skillet over medium-high heat until very hot, about 2 minutes. Place the chicken thighs skin-side down and sear undisturbed for 5 minutes, until the skin is deep golden and releases easily from the pan. Flip the thighs and transfer the skillet to the oven.
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