Power-Packed Lunch Bowls: Your Ultimate Guide to All-Day Fuel

👩‍🍳 Instructions

1. 1

   Cube chicken into bite-sized pieces. In a medium bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 2 minced garlic cloves, oregano, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken, coat well, cover, and refrigerate for 30 minutes to 4 hours.
2. 2

   Preheat a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked through. Cook in batches if necessary to avoid overcrowding.
3. 3

   While chicken cooks, prepare the dressing: In a small bowl, whisk tahini, 3 tablespoons lemon juice, warm water, 1 minced garlic clove, cumin, and a pinch of salt and pepper until smooth. Add more warm water if needed to reach desired consistency.
4. 4

   To assemble bowls, divide cooked quinoa or brown rice among four meal prep containers. Arrange mixed greens, cooked chicken, rinsed chickpeas, halved cherry tomatoes, diced cucumber, and sliced red onion over the rice.
5. 5

   If using, sprinkle with crumbled feta cheese and Kalamata olives. Drizzle with tahini-lemon dressing just before serving, or store dressing in a separate small container for meal prep.