Mediterranean Paleo-friendly Lebanese Chicken & Quinoa Bowl with Zesty Lemon Tahini Dressing
Indulge in this sumptuous Mediterranean Paleo-friendly Lebanese chicken and quinoa bowl with a tangy lemon tahini dressing that will transport your taste buds to the heart of Lebanon. This flavorful and easy-to-make recipe is perfect for anyone following a Paleo diet or seeking a healthy, delicious meal option.
Allergens
None, if using gluten-free quinoa.
Ingredients
- 6 oz boneless, skinless chicken breasts
- 1 cup cooked quinoa (rinsed and well
- drained)
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup lemon juice (freshly squeezed)
- 2 tbsp tahini paste
- 1 garlic clove, minced
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
- Olive oil
Instructions
- Preheat a non stick pan over medium heat. Season the chicken breasts with salt and black pepper, then cook for about 6 7 minutes per side or until fully cooked. Set aside to rest for a few minutes before slicing into thin strips.
- In a small bowl, whisk together lemon juice, tahini paste, minced garlic, ground cumin, salt, and black pepper. Gradually drizzle in olive oil while whisking until the dressing reaches your desired consistency. Set aside.
- Assemble the bowls by dividing cooked quinoa among two serving dishes. Top with sliced chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, chopped parsley, and Kalamata olives. Drizzle the zesty lemon tahini dressing over each bowl and enjoy!
Chef’s Insight
Use high-quality, fresh ingredients for optimal flavor and texture in this dish.
Notes
For an extra touch of elegance, serve the dish on a bed of baby spinach leaves.