Mediterranean Quinoa Chicken Bowl
Grilled chicken breast with quinoa, roasted vegetables, and tahini dressing
Mediterranean Quinoa Chicken Bowl is a mediterranean lunch recipe ready in about 40 minutes. Each serving has approximately 705 kcal, 44g protein, 89g carbs, 20g fat. It fits a high-protein and mediterranean diet.
Cook quinoa in boiling water for 15 minutes, then drain and set aside
Cut zucchini and bell peppers into chunks, halve cherry tomatoes
Toss vegetables with half the olive oil, salt, and pepper
Roast vegetables at 200°C for 20 minutes
Season chicken breast with oregano, salt, and pepper
Grill chicken in remaining olive oil for 6-7 minutes per side
Dice cucumber and red onion finely
Mix tahini with lemon juice, minced garlic, and 2 tbsp water for dressing
Slice cooked chicken and serve over quinoa with roasted vegetables
Top with fresh cucumber, red onion, and tahini dressing