4 boneless, skinless chicken breasts (about 6 oz each)
2 tablespoons extra virgin olive oil
2 tablespoons za'atar spice blend
1 teaspoon ground sumac
3 cloves garlic, minced
1 lemon (zested and juiced)
Salt and black pepper to taste
1 cup dry quinoa
2 cups low-sodium chicken broth
1 teaspoon ground turmeric
1/4 cup fresh parsley, chopped
1/4 cup tahini (sesame paste)
2 tablespoons plain Greek yogurt
2 tablespoons water (to thin sauce)
1 small cucumber, diced (for garnish)
1/4 cup pomegranate arils (optional, for color)
In a large bowl, whisk olive oil, za'atar, sumac, garlic, lemon zest, salt, and pepper.
Add chicken breasts to the bowl and coat thoroughly; marinate for at least 10 minutes (or up to 2 hours).
While chicken marinates, rinse quinoa under cold water using a fine mesh strainer.
In a medium saucepan, bring chicken broth and turmeric to a boil; stir in the quinoa.
Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed; fluff with a fork.
Heat a grill pan or outdoor grill over medium-high heat; lightly oil the grates.
Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).
Remove chicken to a cutting board and let rest for 5 minutes; slice against the grain.
In a small bowl, whisk together tahini, Greek yogurt, lemon juice, and water until smooth and pourable.
Divide the turmeric quinoa among four plates; top with sliced grilled chicken.
Drizzle generously with the lemon-tahini sauce and sprinkle with fresh parsley, cucumber, and pomegranate arils.
Serve immediately with extra lemon wedges on the side.
