Ingredients:

  • 60ml (1/4 cup) Creamy Tahini
  • 30ml (2 tbsp) Extra Virgin Olive Oil
  • 45ml (1 large) Lemon, juiced
  • 1 clove Garlic, microplaned
  • 5ml (1 tsp) Honey or Maple Syrup
  • 425g (15 oz) canned Chickpeas, drained and rinsed
  • 1 Large English Cucumber, diced
  • 200g (1.5 cups) Cherry tomatoes, halved
  • 450g (1 lb) Chicken Breast, sliced into 1-inch strips
  • 10ml (2 tsp) Dried Oregano
  • 185g (1 cup) Quinoa, rinsed and cooked
  • 60g (1/2 cup) Feta cheese, crumbled
  • 150g (5 cups) Baby Spinach or Romaine, dried
  • 30g (1/4 cup) Toasted Pine Nuts or Sunflower Seeds
  • Salt and cracked black pepper to taste

Instructions:

  1. Prepare the dressing by whisking together tahini, olive oil, lemon juice, microplaned garlic, and honey. Season with salt and pepper. Divide equally into the bottom of four 32-oz wide-mouth mason jars.
  2. Cook the quinoa according to package instructions and allow to cool completely to prevent steam-induced wilting.
  3. Season chicken strips with oregano, salt, and pepper. Sear in a skillet over medium-high heat for 5-7 minutes until internal temperature reaches 165°F (74°C). Allow to cool.
  4. Layer the 'hard' vegetables (chickpeas, cucumbers, and tomatoes) directly on top of the dressing.
  5. Add the buffer layer of cooled quinoa and crumbled feta cheese.
  6. Place the cooled seared chicken strips on top of the grain layer.
  7. Pack the remaining space with the baby spinach or romaine and top with toasted pine nuts.
  8. Seal tightly and refrigerate for up to 5 days. Shake or dump into a bowl to serve.