Recipe: Lemon Herb Chicken Quinoa BowlsDescription: A refreshing and healthy quinoa bowl with grilled lemon-herb chicken, fluffy quinoa, roasted cherry tomatoes, steamed broccoli, and a zesty lemon-tahini dressing.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 500 g chicken breast, 3 tablespoon olive oil, 4 tablespoon lemon juice, 2 clove garlic, 0.25 cup parsley, 1 teaspoon oregano, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 cup quinoa, 2 cup water, 2 cup cherry tomatoes, 2 cup broccoli, 3 tablespoon tahini, 2 tablespoon waterInstructions: In a bowl, mix 2 tablespoons of olive oil, lemon juice, minced garlic, chopped parsley, oregano, salt, and black pepper to create the marinade. Place chicken breast in a shallow dish and pour the marinade over it, ensuring it is well coated. Let it marinate for at least 15 minutes. While the chicken is marinating, rinse quinoa under cold water. In a pot, combine quinoa and water, bring to a boil, then reduce heat and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked. In a baking sheet, toss cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper. Roast in a preheated oven at 200°C for 15 minutes. Steam broccoli in a steamer basket over boiling water for about 5 minutes until tender. For the dressing, whisk together tahini, lemon juice, water, a pinch of salt, and black pepper until smooth. To assemble, divide quinoa into bowls, top with sliced grilled chicken, roasted cherry tomatoes, and steamed broccoli. Drizzle with lemon-tahini dressing before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: healthy, grilled, gluten-freeThis Lemon Herb Chicken Quinoa Bowls recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.