Ingredients
4 boneless chicken breasts
2 tbsp olive oil
3 tbsp lemon juice
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp paprika
1 tsp turmeric
1 tsp ground coriander
1/2 tsp cinnamon
1 head romaine, chopped
2 cups cucumbers, sliced
2 cups tomatoes, chopped
1/2 cup red onion, thinly sliced
1/4 cup chopped parsley
1/4 cup chickpeas, roasted (optional)
1/2 cup tahini
2 tbsp olive oil
2 tbsp minced garlic
2 tbsp lemon juice
Optional: chopped radishes for extra crunch
Instructions
Whisk marinade: Combine olive oil, lemon juice, garlic, cumin, paprika, turmeric, coriander, and cinnamon in a bowl. Coat chicken breasts thoroughly and refrigerate for 20 minutes.
Grill chicken: Heat grill to medium-high. Cook chicken for 6-7 minutes per side until fully cooked. Let rest briefly before slicing.
Prepare veggies: Toss romaine, cucumbers, tomatoes, red onion, parsley, and chickpeas (if using) in a large bowl.
Make dressing: Mix tahini, olive oil, garlic, and lemon juice until smooth and pour into salad.
Assemble: Top with grilled chicken and optional radishes. Serve immediately or refrigerate for up to 2 days.
Notes
Marinate chicken for at least 15 minutes for optimal flavor penetration
Storage: Keep dressing separate if meal prepping to avoid soggy greens
Variations: Add avocado or pita crisps for extra texture
Grill alternative: Use oven-broiled chicken at 220°C (420°F) for 10-12 minutes total
- Prep Time: 25
- Cook Time: 30
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Levantine/Middle Eastern
- Diet: High Protein
Nutrition
- Serving Size: 1 large bowl
- Calories: 450
- Sugar: 3g
- Sodium: 230mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg