Zesty Citrus Grilled Chicken Bowl with Herbed Quinoa and Avocado Tahini Drizzle

Ingredients

• 1 lb chicken breast, boneless, skinless
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp lemon zest
• 1 tsp orange zest
• 2 cups mixed bell peppers, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped

• 1 medium avocado, peeled and pitted
• 2 tbsp tahini
• 1 clove garlic, minced
• 2 tbsp lemon juice, freshly squeezed
• 1 cup water
• 1 tsp salt

Method

1. 01
   Preheat the grill to medium-high heat.
2. 02
   In a bowl, combine chicken breast with olive oil, salt, pepper, cumin, paprika, lemon zest, and orange zest. Let marinate for 10 minutes.
3. 03
   While the chicken marinates, rinse the quinoa under cold water. In a pot, bring quinoa and water to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. 04
   Grill the chicken for 6-7 minutes on each side, or until cooked through and slightly charred. Let rest for 5 minutes, then slice.
5. 05
   Fluff the quinoa with a fork and stir in chopped parsley and mint.
6. 06
   For the avocado tahini drizzle, blend avocado, tahini, garlic, lemon juice, water, and salt until smooth.
7. 07
   Assemble bowls by placing herbed quinoa as the base, topping with sliced chicken, bell peppers, cherry tomatoes, and cucumber.
8. 08
   Drizzle with avocado tahini sauce before serving.