High Protein Lunch Ideas for Work: Stay Energized All Day

👩‍🍳 Instructions

1. 1

   In a medium bowl, combine chicken pieces with 2 tablespoons olive oil, 1 tablespoon lemon juice, cumin, coriander, paprika, turmeric, cayenne (if using), 3 minced garlic cloves, salt, and pepper. Toss to coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
2. 2

   Rinse quinoa if desired. In a small saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork. Set aside to cool.
3. 3

   Heat a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove from heat and set aside to cool.
4. 4

   For the sauce, whisk together Greek yogurt, tahini, 1 tablespoon lemon juice, 1 minced garlic clove, and salt in a small bowl. Gradually add 2 tablespoons water, whisking until smooth and pourable. Add more water if a thinner consistency is desired.
5. 5

   To assemble the bowls, divide cooled quinoa among four meal prep containers. Top with cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and chopped parsley. Drizzle generously with the tahini yogurt sauce just before serving, or pack sauce separately. Seal and refrigerate for up to 3-4 days.