High-Protein Chicken and Quinoa Bowl with Lemon-Tahini Dressing

• 600 g boneless skinless chicken breast
• 200 g quinoa, rinsed
• 560 ml water, divided
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp fine salt
• 450 g mixed cherry tomatoes and cucumber, chopped
• 120 g baby spinach
• 60 g tahini
• 1 lemon, juiced
• 1 garlic clove, finely grated

Instructions

1. 1Combine the quinoa, 500 ml water, and 1/4 tsp salt in a saucepan and bring to a boil.
2. 2Reduce the heat, cover, and simmer for 15 minutes, then rest off the heat for 5 minutes and fluff with a fork.
3. 3Coat the chicken with olive oil, cumin, smoked paprika, and 1/2 tsp salt.
4. 4Cook the chicken in a hot skillet for 5–7 minutes per side, until cooked through, then rest for 5 minutes and slice.
5. 5Whisk the tahini, lemon juice, garlic, remaining 1/4 tsp salt, and 60 ml water until smooth and pourable.
6. 6Divide the quinoa, spinach, chopped vegetables, and sliced chicken between bowls.
7. 7Drizzle with the lemon-tahini dressing and serve warm or at room temperature.