Ingredients:

  • 1.5 lbs Boneless, skinless chicken breasts, sliced into 1-inch strips
  • 2 tbsp Extra virgin olive oil
  • 1 large Lemon, zested and juiced
  • 2 cloves Garlic, minced
  • 1 tbsp Dried oregano
  • 1 tsp Smoked paprika
  • 0.5 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 1 cup Pearled farro or Quinoa (uncooked)
  • 2 cups Vegetable broth
  • 4 cups Baby spinach or chopped kale
  • 2 Persian cucumbers, diced
  • 1 cup Grape tomatoes, halved
  • 0.5 Red onion, thinly sliced
  • 0.5 cup Kalamata olives, pitted
  • 0.5 cup Crumbled feta cheese
  • 1 can (15 oz) Chickpeas, rinsed and drained
  • 3 tbsp Tahini
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Maple syrup or honey

Instructions:

  1. Combine the uncooked farro and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender. Drain excess liquid and spread on a baking sheet to cool completely to maximize resistant starch.
  2. In a bowl, toss the chicken strips with 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Let marinate for 10 minutes.
  3. Heat a large skillet over medium-high heat. Sear the chicken strips for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove from heat and let rest before slicing into bite-sized pieces.
  4. Prepare the Mediterranean crunch by dicing the cucumbers and halving the tomatoes. Thinly slice the red onion and toss with a pinch of salt to macerate, drawing out excess moisture.
  5. In a small bowl or jar, whisk together the tahini, lemon juice, and maple syrup until smooth. Add a teaspoon of warm water if needed to reach a drizzling consistency.
  6. Assemble four meal prep containers by layering the baby spinach at the bottom, followed by the cooled grains, seared chicken, chickpeas, cucumbers, tomatoes, onions, olives, and feta. Store the dressing in separate small containers to keep the vegetables crisp.