We make our own Chipotle-esque burrito bowls every so often, and it’s one of our favorite ways to do weeknight dinner. So when Elly posted this Middle Eastern/Mediterranean inspired version, I was all over it. Clara loves hummus, and I knew she’d be a big fan of the tahini dressing in this recipe because, like most toddlers I know, she loves dipping her food into any kind of sauce. Grilled chicken is always delicious, and this chicken is super moist and flavorful thanks to a yogurt marinade and a fantastic blend of spices. Basically, I knew as soon as I read the recipe that it would be a hit.
Like our typical burrito bowls, this dish has a few different components but comes together faster than you might think. The chicken does require at least an hour to marinate, but you can toss it together the night before and refrigerate it until you’re ready to cook the next day. Instead of standard rice, there’s a rice pilaf with almonds and vermicelli. What would normally be salsa in our burrito bowls is a tomato and cucumber salad tossed with tahini dressing, and the hummus is like the guacamole. As expected, we all loved this, and it’s definitely going into our weeknight meal rotation.