Middle Eastern Mixed Grill Plate with Toum and Sumac-Dusted Vegetables

Prepare the chicken: Marinate the 250g of skin-on chicken breast in a blend of lemon juice, garlic, and a touch of smoked paprika. Let it sit for 20 minutes to absorb the aromatics.

Prepare the grill: Heat a cast-iron grill pan over medium-high heat until it begins to wisps smoke. Sear the chicken skin-side down for 5-6 minutes until the skin is deeply golden, crispy, and crackles when tapped. Flip and cook for another 4-5 minutes until the juices run clear.

Char the vegetables: Toss the sliced bell peppers and broccoli florets in a light coating of olive oil. Grill them alongside the chicken until they are tender-crisp with visible char marks, about 5-7 minutes.

Prepare the base: Fluff the pre-cooked quinoa with a fork, seasoning it with a pinch of sea salt and a squeeze of fresh lemon juice.

Assemble the plate: Divide the fluffy quinoa onto a large plate. Arrange the charred chicken breast and grilled vegetables on top. Garnish with a sprinkle of sumac for acidity and serve with a dollop of traditional garlic toum.