Zesty Citrus Grilled Chicken Bowl with Quinoa, Avocado, and Herb Tahini Drizzle

Ingredients

• 1 cups quinoa, rinsed
• 1 lbs chicken breast, sliced into strips
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon orange zest
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach, washed
• 1 large avocado, sliced

• 1 cup tahini
• 1 cup fresh parsley, chopped
• 1 cup fresh cilantro, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 cup water

Method

1. 01
   Cook the quinoa according to package instructions and set aside to cool slightly.
2. 02
   In a large bowl, combine chicken strips, 1 tablespoon olive oil, orange zest, salt, and pepper. Toss to coat.
3. 03
   Preheat a grill or grill pan over medium-high heat. Grill the chicken strips for 5-7 minutes on each side until cooked through and lightly charred. Set aside to rest.
4. 04
   In a blender, combine tahini, parsley, cilantro, lemon juice, garlic, and water. Blend until smooth, adjusting consistency with additional water if necessary.
5. 05
   In a large bowl, combine cooked quinoa, cherry tomatoes, and baby spinach. Toss with remaining olive oil and a pinch of salt.
6. 06
   To assemble the bowls, divide the quinoa mixture among 4 bowls. Top each with grilled chicken, avocado slices, and a generous drizzle of the herb tahini sauce.
7. 07
   Garnish with additional fresh herbs if desired, and serve immediately.