Name: Chicken and quinoa tahini bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa; 2/3 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, patted dry; 1 tsp olive oil; 1/4 tsp garlic powder; 1/4 tsp black pepper; 1/2 cup cherry tomatoes, halved; 2.5 oz cucumber, diced; 1 tbsp tahini; 1 tbsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Rinse the quinoa in a fine-mesh strainer for 30 seconds. In a small saucepan, combine the quinoa, water, and one quarter of the salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
If needed, pound the chicken breast to a uniform 3/4 inch thickness. Season both sides with half the remaining salt, half the garlic powder, and all the black pepper.
Heat the olive oil in a skillet over medium heat. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more until the internal temperature reaches 165°F. Transfer the chicken to a board and rest for 5 minutes before slicing.
While the chicken and quinoa cook, halve the tomatoes and dice the cucumber. In a small bowl, whisk together the tahini, lemon juice, the remaining garlic powder, the remaining salt, and 1 to 2 tablespoons of water until smooth and creamy.
Fluff the quinoa with a fork and place in a shallow bowl. Arrange the tomatoes, cucumbers, and sliced chicken over the quinoa. Drizzle the tahini dressing over everything and serve.

Nutrition

Ingredients

Instructions

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