Mediterranean Chicken Bowl with Quinoa

Name: Mediterranean Chicken Bowl with Quinoa
Cook time: 20 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 500 ml water for cooking quinoa; 250 g quinoa rinsed; 2 g fine salt divided; 300 g zucchini cut into 2 cm half-moons; 180 g red bell pepper cut into 2 cm strips; 120 g red onion cut into wedges; 15 ml olive oil divided; 3 g fine salt divided; 1 g black pepper divided; 1 g dried oregano divided; 4 g garlic minced, divided; 680 g boneless skinless chicken breasts trimmed; 3 g fine salt divided; 1 g black pepper divided; 1 g dried oregano divided; 2 g garlic minced, divided; 15 ml lemon juice divided; 60 g tahini for dressing; 45 ml lemon juice divided; 6 g garlic minced, divided; 15 ml olive oil divided; 60 ml water for dressing; 2 g fine salt divided; 150 g cucumber diced; 15 g fresh parsley chopped; 60 g feta cheese crumbled

A weeknight bowl built around grilled chicken breasts, fluffy quinoa, and quick-roasted vegetables. The dressing is whisked from tahini, lemon, garlic, and water so it clings to the grains and vegetables without weighing them down.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

500 ml water for cooking quinoa
250 g quinoa rinsed
2 g fine salt divided
300 g zucchini cut into 2 cm half-moons
180 g red bell pepper cut into 2 cm strips
120 g red onion cut into wedges
15 ml olive oil divided
3 g fine salt divided
1 g black pepper divided
1 g dried oregano divided
4 g garlic minced, divided
680 g boneless skinless chicken breasts trimmed
3 g fine salt divided
1 g black pepper divided
1 g dried oregano divided
2 g garlic minced, divided
15 ml lemon juice divided
60 g tahini for dressing
45 ml lemon juice divided
6 g garlic minced, divided
15 ml olive oil divided
60 ml water for dressing
2 g fine salt divided
150 g cucumber diced
15 g fresh parsley chopped
60 g feta cheese crumbled

Instructions

Bring the water to a boil in a medium saucepan. Add the rinsed quinoa and 2 g salt, then reduce to a low simmer, cover, and cook until the water is absorbed and the grains are tender, about 15 minutes. Remove from the heat and let stand covered for 5 minutes, then fluff. Quinoa is tender, fluffy, and the spiral germ is visible.
While the quinoa cooks, heat the oven to 220°C. Toss the zucchini, bell pepper, and red onion with 15 ml olive oil, 3 g salt, 1 g black pepper, 1 g oregano, and 4 g garlic. Roast on the baking sheet for 15 to 18 minutes, stirring once, until browned at the edges and tender. Vegetables are caramelized at the edges and easily pierced with a fork.
Season the chicken with 3 g salt, 1 g black pepper, 1 g oregano, 2 g garlic, and 15 ml lemon juice. Grill over medium-high heat, 5 to 6 minutes per side, until well marked and the thickest part reaches 74°C. Chicken is browned on the outside and registers 74°C in the center.
Whisk the tahini, remaining 45 ml lemon juice, remaining 6 g garlic, remaining 15 ml olive oil, remaining 60 ml water, and remaining 2 g salt into a smooth dressing. Thin with a little extra water only if needed; it should pour slowly off the whisk. Dressing is smooth, creamy, and spoonable but pourable.
Spoon the quinoa into bowls, top with the roasted vegetables and sliced chicken, then finish with cucumber, parsley, and feta if using. Drizzle with the dressing and serve immediately. Bowls are assembled with warm grains and chicken, cool fresh vegetables, and dressing over the top.