Healthy Lunch Options Recipe

Marinate chicken

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, chopped parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add chicken breasts and coat thoroughly. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook quinoa

Rinse 1 cup quinoa under cold water. In a medium saucepan bring 2 cups water or low-sodium chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Grill chicken

Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice thinly.

Assemble bowls

Divide baby spinach (4 cups) among 2 bowls. Add 1/2 of the cooked quinoa to each bowl. Top with sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced avocado, and sprinkle 2 tbs crumbled feta per bowl if using. Season greens lightly with salt and pepper to taste.

In a small bowl whisk together 3 tbs tahini, 2 tbs fresh lemon juice, 2 tbs warm water, 1 tsp olive oil, 1 tsp maple syrup or honey, 1/4 tsp salt and 1/4 tsp black pepper. If too thick, add additional water 1 tsp at a time until desired consistency is reached. Taste and adjust lemon, salt or sweetener as needed.

Drizzle dressing over assembled bowls just before serving, or serve on the side. Toss gently to coat and enjoy.