Power-Packed Lunches: Your Ultimate Guide to Protein-Rich Midday Meals

👩‍🍳 Instructions

1. 1

   Pat chicken pieces dry. In a medium bowl, toss chicken with 2 tbsp olive oil, 1 tbsp lemon juice, oregano, ½ tsp garlic powder, ¼ tsp salt, and ⅛ tsp pepper until coated.
2. 2

   Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove and set aside to cool slightly.
3. 3

   In a small bowl, whisk together tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp water, minced garlic (or ¼ tsp garlic powder), ¼ tsp salt, and a pinch of black pepper until smooth and creamy. Add more water as needed to reach desired consistency.
4. 4

   In a large bowl, combine rinsed chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved Kalamata olives.
5. 5

   To assemble each bowl: Divide mixed greens among four lunch containers. Top with a portion of the chickpea and veggie mixture. Add a serving of the cooked lemon-herb chicken. Drizzle with creamy tahini dressing just before serving, or pack dressing separately.