Mediterranean Grain Bowl with Chicken

Ingredients

• 1.5 lb boneless skinless chicken breast
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 clove garlic clove, minced
• 1.5 tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 1.5 cup quinoa
• 3 cup water or vegetable broth
• 1 large cucumber, diced
• 1.5 cup cherry tomatoes, halved
• ½ medium red onion, thinly sliced
• ¾ cup kalamata olives, pitted
• ¾ cup crumbled feta cheese
• 3 tbsp tahini
• 2 tbsp lemon juice for dressing
• 3 tbsp water for dressing
• 1 clove garlic clove for dressing, minced
• ¼ cup fresh parsley, chopped

Instructions

1. 1

   Pat the chicken breasts dry and season both sides generously with salt, pepper, and dried oregano. In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, and remaining oregano to create a marinade. Rub the marinade over the chicken and let rest for 10 minutes at room temperature.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F on an instant-read thermometer. Transfer to a cutting board and rest for 5 minutes, then slice into strips.

3. 3

   While the chicken cooks, rinse the quinoa under cold running water in a fine-mesh strainer. In a medium saucepan, bring 3 cups water or broth to a boil, then add quinoa and a pinch of salt. Reduce to a gentle simmer, cover, and cook for 15 minutes until the liquid is absorbed and the grains are tender with visible white sprouts.

4. 4

   Make the tahini dressing by whisking together 3 tablespoons tahini, 2 tablespoons lemon juice, 3 tablespoons water, 1 minced garlic clove, and a pinch of salt. Whisk until smooth and creamy; add more water if needed to reach a drizzleable consistency.

5. 5

   In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives. Toss gently with a light drizzle of olive oil, salt, and pepper to taste.

6. 6

   Divide the grain mixture among four bowls. Top each with a portion of sliced chicken and crumbled feta cheese. Drizzle generously with tahini dressing and garnish with fresh chopped parsley.

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