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Prep Time: 8 hours | Cook Time: 10 mins

Ingredients

Chicken

• 1/4 c tahini (sesame seed paste), well stirred

• 3 Tbsp fresh flat-leaf parsley, finely chopped

• 3 Tbsp olive oil

• 3 Tbsp water

• 1 Tbsp fresh rosemary, finely chopped

• 2 tsp grated lemon rind

• 2 Tbsp fresh lemon juice

• 1/2 tsp crushed red pepper

• 1 garlic clove, finely grated

• 1 small shallot, finely grated

• 8 skinless, boneless chicken thighs (about 1 1/2 lbs)

• Cooking spray

• 1/2 tsp kosher salt

Salad

• 1 1/2 c cucumber, chopped

• 1 1/2 c cherry tomatoes, chopped

• 1 c fresh flat-leaf parsley, coarsely chopped

• 1/2 c fresh mint, chopped

• 1-2 Tbsp fresh lemon juice

• 1-2 Tbsp olive oil

• 1/4 tsp kosher salt

• ¼ c pepitas (toast pumpkin seeds)

• 3-4 c cooked quinoa, cooled

Directions

1. To prepare chicken, combine first 10 ingredients in a bowl (through shallot) to create tahini mixture.

2. Reserve 1/4 cup of tahini mixture in a small bowl for serving. Place remaining tahini mixture and chicken in a large Ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

3. Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard used marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4-6 minutes on each side or until chicken reaches an internal temperature of 165°F.

4. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

5. To prepare the salad, combine cucumber, tomatoes, fresh herbs, lemon juice, olive oil, and salt in a bowl. Gently toss in cooked quinoa. Top with pepitas.

Notes

• Prepare marinade and quinoa night prior to allow for marinade time and cooling time.

• To avoid overcooking the chicken, utilize a meat thermometer inserted to the thickest portion of the chicken thigh.

• Recommend using Persian or English cucumbers with seeds removed (cut in half length-wise, scrape out seeds with spoon before chopping) to reduce moisture and preserve leftovers for longer.

• Yummy salad add-ins could include grilled corn kernels, blanched green beans, chopped red onion, garbanzo beans, or feta cheese.

Nutrition: (per serving) Calories: 448 kcals | Total Fat: 18.6 g | Saturated Fat: 3.5 g | Sodium: 544 mg | Carb: 31 g | Protein: 39 g | Fiber: 4 g | Cholesterol: 160 mg.

In the Kitchen | May 2021 | Recipe inspired by Cooking Light.
Basecamp Prevention + Wellness, Providence | providencebasecamp.org