Description
A vibrant, protein-packed dish featuring tender lemon-herb chicken layered over fluffy quinoa, topped with a creamy feta-tahini drizzle and fresh vegetables.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup crumbled feta cheese
- 1/4 cup tahini
- 1/4 cup plain Greek yogurt
- 2 tablespoons water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate chicken breasts in the mixture for at least 30 minutes.
- Cook quinoa in chicken broth according to package instructions until fluffy, about 15 minutes. Fluff with a fork and set aside.
- Grill or pan-sear marinated chicken over medium-high heat for 6-8 minutes per side until cooked through. Let rest, then slice.
- For the drizzle, blend feta, tahini, Greek yogurt, and water until smooth. Adjust consistency with more water if needed.
- To assemble, layer quinoa on plates, top with sliced chicken, diced cucumber, and cherry tomatoes. Drizzle with feta-tahini sauce and garnish with parsley.
Notes
You can customize the seasonings to taste.