Description
A vibrant and satisfying plate featuring grilled chicken, quinoa, fresh vegetables, and a creamy tahini dressing, inspired by Mediterranean flavors.
Ingredients
- 1 pound 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 chopped fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the tahini dressing: 1/4 cup tahini, 2 tablespoons lemon juice, 1 garlic clove (minced), 1/4 teaspoon salt, 2-4 tablespoons water
Instructions
- In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- While quinoa cooks, season chicken breasts with olive oil, lemon juice, oregano, salt, and pepper. Grill or pan-sear over medium-high heat for 5-6 minutes per side, until cooked through. Let rest for 5 minutes, then slice.
- In a small bowl, whisk together tahini, lemon juice, garlic, and salt. Gradually add water until desired consistency is reached.
- To assemble, 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: Mediterranean