Zesty Citrus-Herb Quinoa Protein Bowl with Grilled Lemon-Honey Chicken and Spicy Tahini Drizzle

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound chicken breast, sliced into strips
• 3 tablespoons olive oil
• 1 large lemon, juiced and zested
• 2 tablespoons honey
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• 1 cup fresh parsley, chopped

• 1 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon sriracha
• 2 tablespoons water
• 1 teaspoon salt

1. 01
   In a medium pot, combine quinoa and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in lemon zest and 1 tablespoon olive oil.
2. 02
   In a small bowl, whisk together lemon juice, honey, oregano, garlic powder, and 1 tablespoon olive oil. Set aside.
3. 03
   Heat a grill pan over medium-high heat. Brush chicken strips with remaining olive oil and season with salt and pepper.
4. 04
   Grill the chicken for about 5-7 minutes on each side, or until fully cooked. During the last 2 minutes of grilling, brush the chicken with the lemon-honey mixture.
5. 05
   Prepare the spicy tahini drizzle by whisking together tahini, lemon juice, sriracha, water, and salt until smooth. Adjust the thickness by adding more water if necessary.
6. 06
   To assemble the bowls, divide the quinoa among 4 bowls. Top with grilled chicken strips, cherry tomatoes, cucumber, and parsley.
7. 07
   Drizzle each bowl with the spicy tahini sauce and serve immediately.