Tahini Chicken Bowls Tastes Better From Scratch

I have a deep love for bowl recipes. Some of my favorites are Hawaiian Bowls, Shawarma Bowls, Spring Roll Bowls, and Egg Roll in a Bowl!

How to make Tahini Chicken Bowls:

Make Tahini Sauce: Combine all sauce ingredients together then set aside. Can be made in advance. Thin with water to reach desired sauce consistency. Let me give you the highlight reel: the easiest chicken marinade (I’m talking 2 minutes to whisk together olive oil, lemon juice and za’tar). A to-die-for, EASY tahini sauce that can also be prepped ahead. Layer the grilled chicken and grilled veggies over rice. Top with tahini sauce, and please do not forget the fresh mint and parsley garnish to finish them off. I’m confidant your family will go bonkers for this recipe. Talk about flavorful, filling, healthy and delicious–you’ll be obsessed too. Marinate Chicken:Whisk together all marinade ingredients and pour over the chicken, tossing to coat. Marinate in the fridge for 1-8 hours. Grill chicken and veggies over medium high (or cook in a hot greased cast iron pan). I like to drizzle the veggies with olive oil and season with salt and pepper. You can cut the veggies into large chunks and place directly on the grill, or use my favorite grill baskets. Assemble: Add base of cauliflower rice or white rice. Top with chicken and veggies then drizzle with tahini sauce. Garnish with a big pinch of parsley and mint.

Make Ahead and Freezing Instructions:

Make Ahead Instructions: The tahini sauce can be made ahead of time and stored in the refrigerator until ready to use. The chicken can be placed in the marinade anywhere from 1-8 hours before grilling. I love to do these two simple things, and chop the veggies, in the morning so dinner is quick and easy!