Lemon‑Sesame Chicken Quinoa Bowl

This bowl packs bright lemon zest, silky yogurt, and crunchy fennel into a protein-rich meal that comes together in less than 30 minutes. The combo of quinoa and chickpeas adds wholesome fibers, while the sesame seeds bring a subtle nutty crunch. It’s a perfect crowd‑pleaser for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless, skinless chicken thighs
• 1 cup quinoa, rinsed
• 1 fennel bulb, trimmed & thinly sliced
• 1 cup cooked chickpeas (canned or boiled)
• 2 tbsp sesame seeds (plus extra for garnish)
• 1 tbsp olive oil
• 1 cup low‑fat Greek yogurt
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp soy sauce
• Salt & black pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (200°C). Rinse quinoa and cook in 2 cups water for 15 minutes until fluffy.
2. In a bowl mix chicken thighs with smoked paprika, cumin, soy sauce, salt, pepper, 1 tbsp olive oil, and lemon zest. Toss until coated.
3. Spread chicken on a parchment‑lined sheet pan and arrange sliced fennel around the thighs.
4. Roast in the oven for 18 minutes, or until chicken reaches 165°F internal temperature.
5. While chicken roasts, heat 1 tsp oil in a skillet and sauté chickpeas for 3 minutes until slightly crisp.
6. Whisk together Greek yogurt, lemon juice, salt, pepper, 1 tsp olive oil, and remaining sesame seeds to make a creamy sauce.
7. When chicken is done, let it rest for 5 minutes, then slice into strips.
8. In a large bowl combine cooked quinoa, roasted fennel, sautéed chickpeas, and sliced chicken. Toss gently.
9. Drizzle with yogurt sauce, sprinkle extra sesame seeds and chopped parsley, and serve immediately.

Chef's Note

Add a squeeze of fresh lemon juice right before serving to brighten the flavors even more.

Make-Ahead Tips

You can marinate the chicken in the refrigerator up to 12 hours for deeper flavor. Cook the quinoa and prep the sauce a few hours ahead for a stress‑free dinner.

Substitutions

Replace chicken with firm tofu for a vegetarian version; swap quinoa for brown rice, cauliflower rice, or barley.