This high protein + low carb Mediterranean Dinner Bowl comes together in 15 minutes, making it the perfect weeknight dinner. Swap out proteins and leafy greens for variety and taste. Salmon, shrimp, steak, jammy eggs or seared tuna work well too.
Here’s How You Make It:
Ingredients:
1.5 pounds skinless, boneless chicken thighs
2 tbsp Plain Greek yogurt
Juice of one small-mediun size lemon
1 Tbsp. smoked paprika
1 tbsp. garlic powder
1/2 tbsp. sumac
1/2 tbsp. oregano
1/2 tsp. cumin
1/4 tsp. cinnamon
Sea salt and black pepper to taste
Instructions:
Start with1.5 pounds of boneless, skinless chicken thighs (five-six thighs). Toss them in a large mixing bowl.
Add smoked paprika, garlic powder, sumac, oregano, cumin, cinnamon, sea salt & ground pepper, along with plain yogurt and the juice a small - medium size lemon. Mix well to coat
*You can allow it to marinate a few hours to overnight in the fridge or make it right away. It’s delicious either way!
When you’re ready to cook, bring a pan to medium heat, add avocado oil.
Add the chicken to the skillet, smooth side down and do not touch it for 5-7 minutes depending on the thickness of the chicken, so it gets a good sear. You’ll know it’s ready to flip when the thighs release easily from the pan and nothing sticks to the bottom.
Flip the chicken and cook for another 5-6 minutes, until meat is a golden brown and juices run clear.
While the chicken is cooking, plate bowls with baby gem lettuce, halved cherry tomatoes, sliced baby cucumbers, sliced avocado and fresh feta.
Slice cooked chicken thighs and add them to the bowl. Top with lots of fresh herbs (cilantro, dill, parsley, mint) and dress with a homemade vinaigrette made with fresh lemon juice, olive oil, a dash of Dijon mustard, a drop of honey, crunchy sea salt and pepper.
Enjoy with warm pita or skip it for a low carb meal.