Ingredients:

  • 1 cup (185g) uncooked white or tri-color quinoa
  • 1.75 cups (415ml) low-sodium chicken or vegetable broth
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large red bell pepper, diced
  • 1 medium zucchini, halved and sliced into half-moons
  • 1 small red onion, cut into 1-inch chunks
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • black pepper to taste
  • 0.25 cup (60g) creamy tahini
  • 2 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1 clove garlic, finely minced
  • 3 tbsp warm water
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Rinse the grains. Place 1 cup of quinoa in a fine mesh strainer and run cold water over it for at least 30 seconds. Note: This removes the bitter saponin coating.
  2. Toast for flavor. Heat 1 tbsp olive oil in a saucepan over medium heat, add the rinsed (and drained) quinoa, and toast for 2 minutes until it smells nutty and you hear occasional popping.
  3. Simmer the base. Add 1.75 cups broth and 0.5 tsp salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
  4. The resting phase. Remove the pot from heat and let it sit, covered, for 5 minutes. Note: This allows the steam to finish cooking the grains perfectly.
  5. Prep the oven. Preheat your oven to 425°F (220°C). Ensure the rack is in the center position for even roasting.
  6. Season the sheet pan. On a large baking sheet, toss the cubed chicken, diced bell pepper, sliced zucchini, and red onion chunks with 2 tbsp olive oil, 1 tsp oregano, 0.5 tsp garlic powder, and black pepper.
  7. Roast to perfection. Spread everything in a single layer and roast for 20-25 minutes until the chicken is opaque throughout and the vegetables have charred edges.
  8. Whisk the dressing. In a small bowl, combine 0.25 cup tahini, 2 tbsp lemon juice, 1 tsp maple syrup, and 1 minced garlic clove. Whisk in 3 tbsp warm water until the mixture is silky and pourable.
  9. Prepare fresh toppings. While the oven does its thing, dice 1 cup of cucumber, halve 1 cup of cherry tomatoes, and chop 0.25 cup fresh parsley.
  10. Build the bowls. Fluff the quinoa with a fork and divide among four containers. Top with the roasted chicken and vegetables, then add the fresh cucumber and tomatoes. Drizzle with the tahini dressing and garnish with parsley. Easy Chewy Chocolate Chip Cookie No Chill with Sea Salt in 20 Minutes — Make Easy Chewy Chocolate Chip Cookie No Chill with Sea Salt in 20 minutes. T...Easy One Pan Chicken and Potato Dinner for 4 Servings — Master this easy onepan chicken and potato dinner with our step-by-step timin...Simple Baked Salmon in Foil Packets for 4 Servings — Master simple baked salmon in foil packets for an easy weeknight dinner. Incl... $img_2$