Sautéed Chicken and Quinoa Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and protein-packed quinoa salad tossed with sautéed chicken breast and a zesty lemon-tahini dressing, perfect for a healthy lunch. This Mediterranean-inspired healthy bowl recipe (gluten free), ready in about 35 minutes, pairs quinoa, water, chicken breast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup quinoa under cold water and combine it with 2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let rest.
  2. Step 2: While quinoa cooks, heat 2 tbsp olive oil in a skillet over medium-high heat. Season 8 oz chicken breast with 1/2 tsp salt and 1/4 tsp black pepper, then add to skillet and sauté for 5-6 minutes per side until golden and cooked through. Remove from pan and slice into strips.
  3. Step 3: In a small bowl, whisk together 3 tbsp lemon juice, 2 tbsp tahini, and 1 minced garlic clove until smooth and creamy.
  4. Step 4: In a large bowl, combine the cooked quinoa, sliced chicken, 1 cup halved cherry tomatoes, 1/2 diced cucumber, and 1/4 cup chopped parsley. Drizzle the lemon-tahini dressing over the salad and toss gently until everything is evenly coated.
  5. Step 5: Serve immediately or chill in the fridge for 30 minutes for flavors to meld.

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