Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 large lemon, zested and juiced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup dry quinoa
  • 2 cups low-sodium vegetable broth
  • 1 tbsp extra virgin olive oil for the moisture barrier
  • 2 cups English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted
  • 2 cups fresh baby spinach
  • 0.25 cup runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water
  • 1 pinch sea salt

Instructions:

  1. Rinse the quinoa thoroughly in a fine-mesh strainer to remove bitter saponins.
  2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  3. Immediately toss the warm quinoa with 1 tablespoon of olive oil to coat each grain; this creates a lipid barrier that prevents sogginess during storage.
  4. In a bowl, whisk together 2 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken cubes and toss to coat.
  5. Heat a large skillet over medium-high heat. Cook chicken for 8-10 minutes, stirring occasionally, until browned and the internal temperature reaches 165°F (74°C). Remove from heat and let cool completely.
  6. Prepare the dressing by whisking tahini, lemon juice, maple syrup, a pinch of salt, and warm water until smooth and creamy.
  7. Assemble the meal prep bowls: divide the oiled quinoa into 4 glass containers. Layer with spinach, then cooled chicken, followed by cucumber, tomatoes, onions, and olives.
  8. Store the dressing in separate small containers and drizzle over the bowls just before serving. Seal and refrigerate for up to 5 days.