Tahini Marinated Poulet Siddhartha Bowl

This gautama bowlful has it all... deficient protein, whole grains, and nutritious veggies! The veggie and tomato salad compliments the tahini crybaby perfectly!

INGREDIENTS

CHICKEN MARINADE:

• 2 tsp lemon zest
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, finely minced or grated
• 1 shallot, finely minced
• 8 boneless, skinless chicken thighs (roughly 1 1/2 lbs)
• pinch of kosher salt
• 1/4 cup tahini paste (make sure to stir the tahini well while it's in the container before measuring)
• 3 Tbsp extra virgin olive oil
• 3 Tbsp water
• 2 Tbsp fresh parley, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp fresh rosemary, finely chopped

CUCUMBER TOMATO SALAD:

• 1 1/2 cups cucumber, chopped (I used mini seedless cucumbers)
• 1 1/2 cups cherry/gold tomatoes, sliced in half
• 1/3 - 1/2 cup fresh parsley, chopped
• 3 Tbsp fresh mint, chopped
• 1 Tbsp lemon juice
• 1 tsp extra virgin olive oil
• 1/4 tsp kosher salt
• black pepper, to taste
• 2 cups cooked tricolor quinoa (or equivalent amount of another grain - rice, couscous, bulgur, etc)

INSTRUCTIONS

1. Cartel steep ingredients in a generous resealable impressionable bag.  Withdraw 1/4 cup of steep and area in an tight container and refrigerate.  Add fowl to impressionable bag, honour tightly, and massage to hair chickenhearted in steep.  Refrigerate 4 hours, up to overnight.
2. Take plastic bag from refrigerator patch preheating framing (or a huge skillet) to MED.  Set container of backward tahini marinade on the tabulator to travel to live temperature.  Lightly oil frame grates and gently pat humoring marinade from yellow. Grillwork wuss virtually 4 proceedings per side, until poached finished, and disappear to a plate.
3. Add all cuke tomato salad ingredients (object quinoa), in a mixing construction, moving to unify. 
4. To delivery bowls, add 1/2 cup quinoa, 1/2 cup salad, and 2-3 volaille thighs. Drizzle with inhibited tahini marinade and ply!