Description
A colorful and satisfying plate featuring grilled chicken, quinoa, fresh vegetables, and a creamy tahini dressing.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2-3 tablespoons water (to thin dressing)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook quinoa according to package directions, using water or broth. Fluff with a fork and set aside.
- Season chicken breasts with oregano, salt, and pepper. Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side, until cooked through. Let rest for 5 minutes, then slice.
- In a small bowl, whisk together tahini, lemon juice, garlic, and enough water to reach a drizzling consistency. Season with salt to taste.
- Assemble plates: Divide quinoa among plates. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with tahini dressing and sprinkle with parsley.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American