Chicken Quinoa Bowl with Kale, Pickled Radish & Lemon-Tahini Sauce

Directions

1. Roast or simmer the quinoa in the broth until tender and fluffy, then keep warm while you prep the rest.
2. Wash and dry all produce, then ready the radish for marinating by trimming and thinly slicing it.
3. In a small bowl, whisk together the pickling liquid from cider vinegar, sugar, and salt; add the sliced radishes and let marinate briefly.
4. Mince the garlic, then zest and juice the lemon directly into a separate bowl with tahini, water, olive oil, and a pinch of salt to form the sauce.
5. Heat a medium skillet over medium-high. Dry the chicken, season with salt and pepper, and add a little oil to the skillet.
6. Cook the chicken until both sides are golden and just cooked through, about 3–4 minutes per side, then rest briefly and slice.
7. Grate or shred the carrot and chop the kale into bite-sized pieces, combining them on a plate.
8. Roughly chop the pistachios and slice the chicken into thin strips, arranging them over the vegetables.
9. To serve, divide quinoa between bowls, top with chicken, carrots, kale, pickled radish, and pistachios, then drizzle with the lemon-tahini sauce.