Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 cups shredded carrots
  • 1 cup sliced Persian cucumbers
  • 1 cup halved cherry tomatoes
  • 1 cup sliced red onion
  • 6 cups chopped curly kale or baby spinach
  • 2 cups shredded red cabbage
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed chicken with olive oil, garlic powder, salt, and pepper. Spread on a sheet pan and roast for 12-15 minutes until internal temperature reaches 165°F. Allow chicken to cool completely.
  2. Chop carrots, cucumbers, and tomatoes. Slice red onion and soak in ice water for 10 minutes, then drain.
  3. Whisk together tahini, lemon juice, maple syrup, and Dijon mustard. Add warm water as needed to reach desired consistency.
  4. Assemble the meal prep containers in layers: pour dressing into the bottom first, followed by cucumbers, carrots, and onions. Layer the cooled chicken on top, then the shredded red cabbage, and finish with the kale or spinach packed tightly at the top.