Quinoa Chicken Power Bowls

Ingredients

• 8 oz chicken breast, sliced
• 1/2 cup dry quinoa
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp olive oil
• Salt and black pepper

Instructions

1. Rinse the quinoa under cold water for 30 seconds to remove bitterness. Combine with 1 cup water in a small saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.
2. While the quinoa cooks, season the sliced chicken breast generously with salt and black pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for 4 to 5 minutes per side until golden on the outside and the internal temperature reaches 165°F (74°C). Let it rest for 2 minutes, then slice against the grain.
3. In a small bowl, whisk together the tahini, lemon juice, and 1 tablespoon of water until smooth and pourable. Add a pinch of salt and adjust the consistency with more water if needed — the dressing should drizzle easily.
4. Divide the quinoa between two bowls and arrange a bed of baby spinach alongside. Top with the halved cherry tomatoes, diced cucumber, and sliced chicken.
5. Drizzle the tahini-lemon dressing over each bowl and serve immediately, or cover and refrigerate for a grab-and-go lunch.

Tips

• Cook a double batch of quinoa on Sunday and store it in the fridge for up to 5 days — it makes weeknight assembly a breeze.
• Swap chicken for pan-seared chickpeas or baked tofu to make this bowl vegetarian.
• Add sliced avocado, pickled red onion, or a handful of kalamata olives for extra Mediterranean flair.
• The tahini dressing thickens as it sits; thin it with a teaspoon of warm water before serving leftovers.