Name: Grilled chicken Mediterranean quinoa bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 1/4 cup quinoa; 1/2 cup water; 1 oz mixed greens; 1/3 cup cherry tomatoes, halved; 1.5 oz cucumber, diced; 1 1/2 tbsp kalamata olives, pitted and halved; 1 1/2 tsp tahini; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil

Instructions

Prep 20 min · Cook 20 min

Rinse the quinoa in a fine mesh strainer under cold water. In a small pot, combine the quinoa and water with a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the quinoa simmers, place the chicken between two sheets of plastic wrap and pound with a mallet or heavy skillet to an even 3/4 inch thickness. Rub the chicken with the olive oil, the remaining salt, and the black pepper.
Heat a grill pan over medium-high heat. Place the chicken in the pan and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part reaches 165°F and is opaque in the center. Transfer to a board to rest for 5 minutes before slicing.
In a small bowl, whisk together the tahini and lemon juice until smooth. If the dressing is too thick, whisk in a teaspoon of water at a time until it reaches a drizzling consistency.
Fluff the quinoa with a fork. In a large bowl, layer the mixed greens, quinoa, cherry tomatoes, cucumber, and kalamata olives. Top with the sliced chicken and drizzle with the tahini dressing.

Nutrition

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Instructions

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