Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs, trimmed
  • 2 cups (370g) cooked quinoa
  • 4 cups (120g) fresh baby spinach
  • 1 large English cucumber, sliced
  • 1 cup (150g) cherry tomatoes, halved
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • 0.5 tsp (2.5g) sea salt
  • 0.25 tsp (1g) cracked black pepper
  • 0.25 cup (60g) toasted tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, grated
  • 3 tbsp warm water

Instructions:

  1. Pat the chicken thighs dry with paper towels to ensure a proper sear. Dice the chicken into uniform 1-inch cubes.
  2. In a medium bowl, toss the chicken cubes with 1 tablespoon of olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
  3. Heat a large skillet over medium-high heat with the remaining olive oil. Add chicken in a single layer and sear undisturbed for 3-4 minutes to form a crust. Flip and cook for an additional 3-5 minutes until the internal temperature reaches 165°F (74°C).
  4. Transfer cooked chicken to a plate and allow it to rest for 10 minutes before portioning into containers.
  5. Whisk together the tahini, lemon juice, maple syrup, and grated garlic in a small jar. Add warm water 1 tablespoon at a time until a creamy, pourable consistency is reached.
  6. Assemble 4 meal prep bowls by dividing the cooked quinoa, spinach, cucumber, and cherry tomatoes equally. Top with the seared chicken and store the dressing in separate small containers.