(for 4 servings)

• 2 boneless skinless chicken breasts (500 g)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon, juiced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 cups cooked quinoa
• 1 large sweet potato, diced
• 2 cups broccoli florets
• 1 cup shredded purple cabbage
• 1 cup sliced cucumber
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ¼ cup shredded carrots
• 2 tbsp pumpkin seeds
• Fresh parsley or cilantro
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• 1 tsp honey
• 1 garlic clove, grated
• 2–4 tbsp warm water
• Salt and black pepper to taste

1. Whisk together olive oil, garlic, lemon juice, smoked paprika, oregano, cumin, garlic powder, salt, and pepper. Coat the chicken and marinate for at least 30 minutes.
2. Preheat the oven to 425°F (220°C). Toss the sweet potato and broccoli with olive oil, salt, pepper, and smoked paprika. Roast for 22–25 minutes until tender and lightly caramelized.
3. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until it reaches an internal temperature of 165°F (74°C). Rest for 5 minutes, then slice.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, warm water, salt, and pepper until smooth.
5. Divide the quinoa between four bowls. Arrange the roasted vegetables, cabbage, cucumber, tomatoes, carrots, avocado, and sliced chicken on top.
6. Sprinkle with pumpkin seeds, drizzle with the lemon tahini dressing, garnish with fresh parsley, and serve immediately.