Ingredients:

  • 6 oz chicken breast, cubed
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup low-sodium chicken broth
  • 1/4 cup canned chickpeas, drained and rinsed
  • 1/2 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 2 tbsp red onion, finely diced
  • 1 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1 tbsp warm water
  • pinch of salt

Instructions:

  1. Combine the rinsed quinoa and chicken broth in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. Toss the cubed chicken breast with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add chicken and sear for 6-8 minutes, turning occasionally, until a mahogany-colored crust forms and the center is opaque.
  3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and salt. Slowly drip in the warm water, whisking constantly until the dressing becomes a velvety, pourable cream.
  4. Divide the fluffed quinoa into a bowl. Arrange the seared chicken, chickpeas, cucumbers, tomatoes, and red onion in distinct sections on top. Drizzle the lemon-tahini dressing generously over the center.