Ingredients
Chicken and Seasoning
- 3 to 4 tablespoons olive oil
- 1 to 1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons smoked paprika (or regular paprika)
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 3 to 4 cloves garlic, finely minced or pressed
- 1/4 cup lemon juice
Salad
- 1 15-ounce can chickpeas (drained and rinsed, no-salt added preferred)
- 1 to 2 tablespoons olive oil (if necessary for cooking chickpeas)
- 2 cups tomatoes (diced or halved if cherry/grape tomatoes)
- 2 cups English cucumber, diced small
- 1/2 cup red onions, diced small (optional)
- 2 to 3 tablespoons fresh parsley, finely minced
Sauce
- 6 ounces plain Greek yogurt (preferably 0% fat)
- 2 to 3 tablespoons lemon juice (adjust for desired consistency)
- 1 clove garlic, finely minced or pressed (optional)
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon Kosher salt (or to taste)
- 3/4 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon granulated sugar (optional, to taste)
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and evenly sprinkle with cumin, smoked paprika, turmeric, salt, and pepper. Cook for about 5 minutes, flipping intermittently to ensure thorough and even cooking on all sides.
- Add Garlic: When the chicken is approximately 90% cooked through, reduce the heat to medium-low. Add the minced garlic and cook for an additional 1 to 2 minutes, stirring occasionally, until the garlic becomes fragrant but not browned.
- Simmer with Lemon Juice: Carefully add the 1/4 cup lemon juice to the skillet, noting it will bubble up. Allow the chicken to simmer for another 1 to 2 minutes until fully cooked through. Remove the chicken with a slotted spoon and place it into a serving bowl, reserving the pan juices.
- Cook Chickpeas: Add the rinsed chickpeas to the skillet with the leftover cooking juices. Season with salt and pepper if desired and add olive oil if the mixture seems dry. Cook over medium heat for about 5 minutes, stirring intermittently to heat through and coat with the flavorful pan juices. Transfer the chickpeas and any remaining juices to the bowl with the chicken.
- Prepare Salad: Add diced tomatoes, cucumbers, optional red onions, and sprinkle finely minced fresh parsley over the bowl. Toss gently to combine all fresh vegetable ingredients with the chicken and chickpeas.
- Make Sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, optional garlic, cumin, ground coriander, Kosher salt, fresh black pepper, and optional sugar until smooth. Taste and adjust seasoning to balance flavors as needed.
- Assemble Bowls: Drizzle the yogurt sauce evenly over the prepared salad bowls just before serving. For meal prep, keep sauce separate and add before eating to maintain freshness.
Notes
- Use boneless skinless chicken breasts cut into uniformly sized pieces for even cooking.
- Adjust seasoning to your taste, especially salt and pepper based on your preference.
- The yogurt sauce pairs beautifully with the spices and fresh vegetables, adding a creamy, tangy element.
- If planning to store leftovers or meal prep, keep the sauce separate to avoid sogginess and add fresh before serving.
- This recipe yields about 4 hearty servings, making it great for sharing or meal prep.
- Can substitute regular paprika if smoked paprika is unavailable, but the smoky flavor will be less pronounced.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad Bowl
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Low Fat
