Description
Flavorful chicken thighs marinated in herbs and lemon, served atop a vibrant salad with herbed couscous and creamy tzatziki.
Ingredients
Units
Scale
- 4 boneless skinless chicken thighs
- 2 cloves garlic (crushed)
- 1 lemon juice
- 1 tbsp oregano (finely chopped)
- 1 tbsp thyme (finely chopped)
- 1 tbsp rosemary (finely chopped)
- 1 cups (237 ml) olive oil
- Salt and pepper
- 2 cups (473 ml) cauliflower rice
- 1 tbsp olive oil
- 1 clove garlic (crushed)
- 1 tsp oregano (finely chopped)
- 1 tsp thyme (finely chopped)
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cups (473 ml) lettuce (shredded)
- 1/2 cup (118 ml) cherry tomatoes (halved)
- 1/2 cucumber (spiralized)
- 1/4 cup (60 ml) olives
- 1/2 green pepper (thinly sliced)
- 1/4 red onion (thinly sliced)
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
Instructions
- Place the chicken thighs in a ziploc bag with the marinade ingredients. Refrigerate for at least 3 hours, or ideally overnight.
- Cut the cauliflower into small florets. Pulse in a food processor for 3-4 seconds until rice-sized pieces form.
- Heat 1 tbsp olive oil and 1 crushed clove garlic in a large skillet over medium heat. After 2 minutes, add cauliflower rice, chopped herbs, salt, and pepper. Cook for about 10 minutes until softened. Remove from heat and cool.
- Drain cashews and place in a blender. Add garlic, lemon juice, dill, and mint; blend. Slowly add almond milk, blending until creamy (about 3-4 minutes). Transfer to a bowl.
- Grate cucumber, wrap in paper towel, and squeeze out excess liquid. Add to cashew mixture and stir.
- Preheat grill to medium heat (approximately 350°F/177°C). Cook chicken thighs for 5 minutes per side until cooked through.
- Place lettuce in a bowl. Top with spiralized cucumber, red onion, cherry tomatoes, olives, and green pepper. Add cut chicken and cauliflower rice. Toss with olive oil and vinegar. Serve with tzatziki.
Notes
- For a richer flavor, marinate the chicken for up to 24 hours.
- If you don’t have a grill, you can pan-fry the chicken thighs over medium heat for about 6-8 minutes per side.
- To make the salad ahead of time, prepare the couscous and vegetables separately and store them in airtight containers in the refrigerator. Combine just before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100