Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 4 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 red bell pepper, diced
  • 1 medium avocado, sliced
  • 1/4 cup tahini
  • 1 tbsp maple syrup
  • 2 tbsp warm water

Instructions:

  1. Pat the chicken cubes dry with a paper towel. Toss with olive oil, 1 tablespoon of lemon juice, 2 cloves of minced garlic, oregano, salt, and pepper.
  2. Heat a skillet over medium-high heat and cook the chicken for 6-8 minutes, stirring occasionally, until the edges are mahogany-colored and the center is no longer pink.
  3. Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until water is absorbed.
  4. Remove the quinoa from heat and let it sit covered for 5 minutes before fluffing with a fork.
  5. Prepare the drizzle by whisking together tahini, remaining 2 tablespoons of lemon juice, maple syrup, 1 clove of grated garlic, and warm water until smooth.
  6. Divide baby spinach evenly between four bowls. Scoop warm quinoa over the greens and top with seared chicken, cherry tomatoes, diced cucumber, red bell pepper, and sliced avocado.
  7. Drizzle the creamy tahini sauce over each bowl before serving.