Ingredients:

  • 1.5 lbs Chicken Breast, Sliced into 1 inch strips
  • 1 cup Quinoa, Thoroughly rinsed
  • 2 cups Chicken Bone Broth, Low sodium
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced finely
  • 1 cup Cucumber
  • 1 cup Cherry Tomatoes
  • 2 cups Baby Spinach
  • 1/4 cup Red Onion
  • 1/4 cup Feta
  • 1/4 cup Kalamata Olives
  • 3 tbsp Tahini
  • 1 tsp Honey
  • the juice and zest of one lemon
  • 1 tbsp fresh oregano
  • 1 tsp smoked paprika
  • 1/2 tsp each of salt and pepper
  • 1 bay leaf
  • 1 tbsp Warm Water
  • 1/2 Lemon, juiced

Instructions:

  1. Whisk together 2 tbsp olive oil, the juice and zest of one lemon, 3 cloves minced garlic, 1 tbsp fresh oregano, 1 tsp smoked paprika, and 1/2 tsp each of salt and pepper. Toss the 1.5 lbs of chicken strips in this mixture. Note: Letting this sit for even 10 minutes makes a massive difference in tenderness.
  2. In a medium pot, combine 1 cup rinsed quinoa, 2 cups bone broth, and 1 bay leaf. Bring to a boil, then cover and simmer on low for 15 minutes until the liquid is absorbed and the tails appear.
  3. Heat a large skillet over medium high heat. Add the chicken strips in a single layer, ensuring they don't touch. Cook for 4 minutes per side until the edges are charred and the centers are opaque.
  4. While the chicken rests, prepare the dressing by whisking 3 tbsp tahini, 1 tbsp warm water, juice of half a lemon, and 1 tsp honey. Note: If it's too thick, add water one teaspoon at a time.
  5. Divide the 2 cups of baby spinach between four bowls. Top with a generous scoop of the warm, fluffy quinoa.
  6. Add 1 cup diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion. Arrange them in sections to keep the colors distinct and vibrant.
  7. Lay the grilled chicken strips over the center of the greens and grains. The residual heat from the chicken will slightly wilt the spinach, releasing a mild sweetness.
  8. Sprinkle with 1/4 cup crumbled feta and 1/4 cup Kalamata olives. Drizzle the creamy tahini dressing over everything right before serving until the bowl looks like a piece of art.