Ingredients:

  • 680g Chicken breast, cut into 1 inch pieces
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Dried oregano
  • 0.5 tsp Garlic powder
  • 0.5 tsp Salt
  • 0.25 tsp Cracked black pepper
  • 2 cups Cooked quinoa
  • 4 cups Fresh baby spinach
  • 1 cup Cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 0.25 cup Red onion, finely minced
  • 0.5 cup Kalamata olives, pitted
  • 0.25 cup Tahini
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Warm water
  • 1 clove Garlic, grated

Instructions:

  1. Toss the 680g of chicken pieces with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Heat the remaining 1 tbsp olive oil in a large skillet over medium high heat.
  2. Add the chicken in a single layer and sear for about 4-5 minutes until the edges are golden and the meat releases easily from the pan. Flip and cook for another 3-4 minutes until the internal temperature reaches 74°C. Remove from heat and let it rest.
  3. In a small bowl or jar, combine the tahini, lemon juice, grated garlic, and warm water. Stir vigorously until the mixture turns pale and becomes velvety. Add a splash more water if it’s too thick.
  4. Halve the cherry tomatoes, dice the cucumber, and finely mince the red onion.
  5. Divide the spinach and 2 cups of cooked quinoa among four large bowls. Arrange the cucumber, tomatoes, olives, and red onion over the greens.
  6. Top each bowl with the warm chicken and drizzle generously with the tahini dressing.