Ingredients:

  • 1 lb chicken breast, cubed
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 2 cups English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 2 cups cooked quinoa or farro
  • 4 cups baby spinach or chopped kale
  • 1/4 cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup or honey
  • 1 clove garlic, minced
  • 3 tbsp warm water

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed chicken and chickpeas on a sheet pan with olive oil, oregano, garlic powder, salt, and pepper.
  3. Roast for 18-22 minutes, tossing halfway through, until the chicken is opaque and the chickpeas have a golden, slightly crisp exterior.
  4. While the protein roasts, dice your cucumbers, tomatoes, and red onions.
  5. Lay a bed of spinach in each of the 4 containers and add 1/4 cup (approx 92g) of cooked grains to one side.
  6. Divide the roasted chicken and chickpeas evenly across the containers.
  7. Arrange the cucumber, tomato, onion, olives, and feta in separate sections.
  8. Whisk tahini, lemon juice, maple syrup, and minced garlic until smooth, adding warm water to thin the dressing to a velvety consistency.
  9. Store the dressing in small separate containers and drizzle over the bowls just before eating.