For this delicious but deceptively simple meal, you just need a few key components! A great recipe for when you have guests, and can very easily be altered for veggies and vegans, swapping out the chicken for halloumi or marinated tofu (and dairy free yogurt).
These measurements serve two, so just duplicate to make extra.
For the Chicken:
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano or 1 tbsp chopped fresh herbs (parsley, thyme, rosemary)
- Salt & pepper to taste
Instructions:
- In a bowl, whisk together your olive oil, lemon juice, garlic, herbs, salt, and pepper.
- Add your chicken and marinate for at least 20 minutes (or up to 8 hours in the fridge).
- Then grill over medium heat for 5–6 minutes per side, until fully cooked. Great done on the BBQ but also in the oven if the weather isn't on your side!
- Let rest for 5 minutes, then slice or shred depending on which you prefer, and put to one side
For the Quinoa Tabbouleh:
Ingredients:
- 1/2 cup dry quinoa
- 1 cup water
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- 2 green onions, thinly sliced
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Rinse your quinoa thoroughly, then cook with slightly salted water according to package instructions (about 15 mins).
- Once cooked, pop your quinoa in a large bowl to cool slightly, then fluff with a fork.
- Then add your herbs, cucumber, tomatoes, and green onions, before tossing with lemon juice, olive oil, salt, and pepper.
For the Yogurt-Tahini Sauce:
Ingredients:
- 1/2 cup plain Greek yogurt
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 small garlic clove, grated or minced
- Salt to taste
- Water to thin (optional)
Instructions:
-
Mix all the ingredients until smooth, adding a little water at the time to thin it out if needed.
To serve, plate up your tabbouleh and top with your chicken, halloumi, or tofu, and drizzle with the yogurt and tahini sauce. For an extra flourish you could garnish with a lemon wedge and sprinkle of parsley.
