Ingredients:

  • 1/4 cup Tahini Paste
  • 3 Tbsp Fresh Lemon Juice
  • 1 small clove Garlic, minced or grated
  • 3–5 Tbsp Cold Water
  • 1 Tbsp Extra Virgin Olive Oil (for dressing)
  • Salt & Black Pepper, to taste (for dressing)
  • 1 cup Quinoa, rinsed well
  • 2 cups Chicken or Vegetable Stock
  • 4 (approx. 6 oz each) Boneless, skinless Chicken Breast Fillets (680 g total)
  • 2 Tbsp Extra Virgin Olive Oil (for chicken/grilling)
  • 1 tsp Dried Oregano
  • 2 Tbsp Fresh Parsley, chopped (for marinating)
  • 1 tsp Lemon Zest
  • Salt & Black Pepper, to taste (for chicken)
  • 1 cup English Cucumber, diced
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/4 cup Red Onion, finely sliced or diced
  • 1 large Bell Pepper (Red or Yellow), diced
  • 1/2 cup Kalamata Olives, pitted and halved
  • 1/2 cup Feta Cheese, crumbled
  • 2 Tbsp Fresh Mint, chopped (for garnish)

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, grated garlic, and 1 Tbsp olive oil.
  2. Emulsify: Gradually add 3-5 Tbsp of cold water, one tablespoon at a time, whisking continuously until the mixture thickens slightly and turns pale and creamy. Season generously with salt and pepper. Set aside.
  3. Cook the Quinoa Base: Place the rinsed quinoa and chicken/vegetable stock into a saucepan. Bring to a boil over medium-high heat. Reduce the heat immediately to low, cover the pan, and simmer for 15 minutes, or until all the liquid is absorbed.
  4. Rest and Fluff Quinoa: Remove the quinoa from the heat and let it steam, covered, for 5 minutes. Fluff with a fork.
  5. Marinate Chicken: Lightly pound the thickest part of the chicken breasts to ensure even cooking thickness. In a bowl, toss the chicken with 1 Tbsp of olive oil, dried oregano, lemon zest, 2 Tbsp chopped parsley, salt, and pepper. Marinate for 5-10 minutes minimum.
  6. Cook Chicken: Heat the remaining 1 Tbsp of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until golden brown and the internal temperature reaches 74°C (165°F).
  7. Rest and Slice: Remove the chicken from the pan, tent loosely with foil, and allow it to rest for 5 minutes before slicing into strips.
  8. Assemble the Bowls: Divide the cooked, fluffed quinoa equally among the four serving bowls. Artfully arrange the fresh components (cucumber, tomatoes, bell pepper, red onion, and olives) around the quinoa base.
  9. Garnish and Serve: Lay the sliced lemon-herb chicken strips over the vegetables or quinoa. Sprinkle each bowl with crumbled Feta cheese and chopped fresh mint. Drizzle generously with the Zesty Tahini Dressing.