Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • 1 clove garlic, minced
  • Salt to taste

Instructions:

  1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth; bring to a boil.
  2. Reduce heat and simmer until liquid is absorbed (about 15 minutes).
  3. In a mixing bowl, combine olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
  4. Coat chicken breasts evenly with the spice mixture.
  5. Heat a large skillet over medium-high heat. Cook seasoned chicken for 5-7 minutes on each side, or until cooked through.
  6. Remove from heat, let rest for 5 minutes, then slice.
  7. Preheat oven to 400°F. On a baking sheet, toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
  8. Roast for 20 minutes until tender and slightly charred.
  9. In a bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth.
  10. In meal prep containers, layer quinoa, sliced chicken, roasted vegetables, and drizzle with lemon tahini sauce.