I love food and I love projects!

That's why I’m creating a new recipe each month and sharing it here! First up: Ground chicken & zucchini bowls with lemon-tahini drizzle.

Ground chicken & zucchini bowls with lemon-tahini drizzle

I like cooking, but I’m lazy. My boyfriend usually cooks, I usually clean, but I’ve been reading about the brain benefits of cooking¹ (as in the process of planning and organizing), so I’m experimenting with healthy new recipes and I’m documenting them here to share my learnings (and to hold myself accountable).

The first meal was delicious and approved by my boyfriend, who is an excellent cook! We eat a lot of Mediterranean food at home (he’s Turkish), so I’m always curious what he’ll think about my twist on these meals.

Let me know in the comments if you’ll try this one, how you’d adapt it, and if you want me to keep sharing my monthly recipes. ❤️

Happy cooking and eating! xxx

Alexis

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The recipe

• Serves: 2–3

• Time: 30 minutes

• Gluten-free, low-carb, high-protein

Ingredients

For the chicken-zucchini mix:

• 1 tbsp olive oil

• 1 lb ground chicken

• 1 medium zucchini, grated and squeezed of excess water

• 3 garlic cloves, minced

• 1 small red onion, finely chopped

• 1 tsp ground cumin

• 1 sweet red pepper, chopped

• 1/2 tsp dried oregano

• Salt and pepper to taste

• Juice of 1/2 lemon

• A handful of chopped fresh parsley or mint (optional)

• Red chili flakes, or something similar, to add a bit of spice/heat (optional)

For the lemon-tahini drizzle:

• 2 tbsp tahini

• Juice of 1 lemon

• 1 small garlic clove, grated

• 2–3 tbsp water (to thin)

• Pinch of salt

For serving:

• Cooked quinoa, farro, or cauliflower rice (I used quinoa)

• Cherry tomatoes, halved

• Cucumber, diced

• Arugula or baby spinach

• Crumbled feta (optional)

Instructions

1. Cook the chicken.
   Heat olive oil in a skillet over medium heat. Add red onion and garlic, sauté for 2–3 minutes. Add ground chicken, breaking it apart as it cooks. Cook until almost fully browned (about 5–7 minutes).

2. Add zucchini and spices.
   Stir in grated zucchini, red pepper, cumin, oregano, salt, pepper, and red chili flakes for a little kick. Continue to cook until the mixture is cooked through and most moisture evaporates (about 5–8 minutes).

3. Make the tahini sauce.
   In a small bowl, whisk together tahini, lemon juice, grated garlic, water, and salt until it’s smooth and watery enough to drizzle.

4. Assemble the bowls.
   In each bowl, add a scoop of quinoa or base of choice. Top with greens, fresh veggies, and a generous spoonful of the warm chicken-zucchini mixture. Drizzle with the lemon-tahini sauce. Sprinkle feta on top if using. Finish with lemon juice and chopped herbs.

Why it’s healthy

• Lean protein from ground chicken

• Hydrating, fiber-rich veggies (zucchini, cucumber, tomato)

• Anti-inflammatory spices like cumin and oregano

• Heart-healthy fats from tahini and olive oil

ENJOY! 🥗

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In case you’re new here, hey! I’m Alexis—a Dutch-American writer from New York, now living my best life in Amsterdam. The Cool Aunt is where I share a mix of raw, honest, and funny words from the perspective of a kid-free woman approaching 40. Thanks for reading!

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1. Cooking for Cognition: Why Making a Meal Is Good for Your Brain, Cleveland Clinic