Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup runny tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Combine rinsed quinoa and water or broth in a pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Toss cubed chicken breast with olive oil, oregano, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook chicken for 6-8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
  3. Spread the cooked quinoa and chicken on a baking sheet to cool rapidly to prevent steam from trapping in the meal prep containers.
  4. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
  5. Assemble the bowls using the moisture barrier method: pour the tahini dressing at the bottom of 4 airtight containers, add a layer of quinoa and chicken, and top with diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta.