Charred Chicken Quinoa Bowl with Lemon-Tahini Drizzle

Ingredients

• 1 cup quinoa
• 2 cup chicken stock
• 600 g boneless skinless chicken thighs
• 2 cup sweet potato, diced
• 3 cup curly kale, chopped
• 1 unit avocado, sliced
• 3 tbsp tahini
• 2 tbsp lemon juice
• 3 clove garlic, minced
• 2 tsp smoked paprika
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh parsley, chopped
• 3 tbsp toasted pumpkin seeds

Instructions

1. 1

   Rinse 1 cup quinoa under cold water, then simmer in 2 cups chicken stock with a pinch of salt for 15 minutes until the grains bloom and liquid is absorbed; fluff with a fork and set aside.

2. 2

   Preheat oven to 425°F (220°C). Toss diced sweet potato with 1 tbsp olive oil, smoked paprika, salt, and pepper; roast for 22-25 minutes, flipping halfway, until edges caramelize and centres turn tender.

3. 3

   Pat chicken thighs dry and rub with 1 tbsp olive oil, minced garlic, cumin, smoked paprika, salt, and pepper until evenly coated.

4. 4

   Heat a cast-iron skillet over medium-high until the surface shimmers without smoking; sear chicken for 5-6 minutes per side until a deep mahogany crust forms and internal temperature reaches 165°F (74°C).

5. 5

   Rest chicken on a cutting board for 5 minutes, then slice against the grain into thick strips to preserve juices.

6. 6

   Massage chopped kale with a pinch of salt and 1 tsp olive oil for 60 seconds until leaves soften and darken.

7. 7

   Whisk tahini, lemon juice, remaining minced garlic, 2-3 tbsp warm water, and a pinch of salt until the dressing emulsifies into a pourable, creamy consistency.

8. 8

   Assemble bowls: layer quinoa, then arrange kale, sweet potato, chicken, and avocado slices in sections.

9. 9

   Drizzle generously with lemon-tahini sauce, scatter fresh parsley and toasted pumpkin seeds, and finish with a crack of black pepper.