Mediterranean Chicken Bowl
Delicious, warm, middle-eastern flavors packed into an easy sheetpan dinner served in bowls.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6
Ingredients
- 4 Chicken breasts or tenders
- 2 Tbsp Extra-virgin olive oil
- 1 Tsp Salt divided
- 1/2 Tsp Cumin
- 1/2 Tsp Coriander
- 1/4 Tsp Garlic powder
- 1/8 Tsp Smoked paprika
- 12-15 Miniature sweet bell peppers
- 2 Tsp avocado or coconut oil
- 2 C Farro uncooked
- 1 Cucumber, sliced
- Few sprigs of parsley, chopped
Tahini Dressing
- 1/4 C Extra-virgin olive oil
- 2 Tbsp Tahini
- 1/8 Tsp Real Salt
- 1 Large garlic clove, minced or 3 small
- 1/2 Lemon, juiced
- 1/2 Scallion, sliced
Instructions
- Carefully slice each chicken breast into two chicken cutlets. If you're using tenders, you can leave them as-is.
- Combine the oil and seasonings in a large food storage bag, place the chicken inside, seal the bag and move the pieces all around inside the bag, to evenly coat them. Marinate the chicken for 2 hours, or at least for 20 minutes.
- Preheat the broiler to 450 degrees farenheit.
- Cook farro according to package directions.
- Lightly grease a sheetpan and broil the peppers for 7-10 minutes, turning as needed, to allow all sides to blister. The skin will blacken, but we will be peeling that layer off later.
- Prepare tahini dressing by combining the ingredients in a small bowl or jar, and whisking thoroughly.
- Add the chicken to the sheetpan with the peppers and place back under the broiler. Broil for 4 minutes, and then using tongs, flip the chicken to broil on the other side for an additional 4 minutes. Flip the peppers as needed.
- The blistered peppers will peel easily. Gently pull the outermost layer of skin right off the pepper, and discard.
- Prepare bowls with a bottom layer of farro and top with broiled chicken and sweet peppers. Add more chopped parsley and a sprinkle of salt and pepper.