3 Pack Recipe

Prepare chicken

Preheat a grill or skillet to medium-high heat. Pat 3 chicken breasts dry and rub each with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika plus 1/2 tsp garlic powder. Grill or sear each breast 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice each breast into even strips.

Cook quinoa

If you don't have cooked quinoa, rinse 1 cup dry quinoa and combine with 2 cups water in a saucepan. Bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and let sit covered 5 minutes. Fluff and divide to yield 3 cups cooked quinoa.

Roast sweet potatoes

Preheat oven to 425°F (220°C). Peel and cube sweet potatoes to small uniform pieces. Toss with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp smoked paprika. Spread on a baking sheet and roast 20-25 minutes until tender and slightly caramelized, turning once. Allow to cool slightly.

Prepare vegetables & dressing

Wash and dry mixed greens (6 cups). Halve cherry tomatoes (1.5 cups). Slice cucumber to yield 1 cup. In a small bowl whisk together remaining 3 tsp olive oil and 3 tbs lemon juice with remaining 1/2 tsp salt and 1/4 tsp black pepper to make a light dressing. Chop fresh parsley.

Portion hummus & feta

Spoon 3 tablespoons hummus into each of three containers. Crumble 1 oz feta over each pack (total 3 oz).

Assemble 3 packs

Divide quinoa evenly into three portions (1 cup each) and place into three meal containers. Add 2 cups mixed greens into each container (divide evenly). Arrange sliced chicken breast (one per container) over quinoa/greens. Distribute roasted sweet potato cubes evenly (about 2/3 cup per container). Add 1/2 cup cherry tomatoes and 1/3 cup sliced cucumber to each. Drizzle about 1 tsp olive oil and 1 tbsp lemon juice over each pack (or keep dressing separate). Sprinkle each pack with 1 tbsp chopped parsley and 1/3 oz crumbled feta. Season with a light pinch of salt and pepper to taste.

Storage & reheating

Allow hot components (chicken, sweet potato, quinoa) to cool slightly before sealing containers to avoid condensation. Store in refrigerator up to 4 days. Reheat chicken, quinoa and sweet potatoes in microwave 1-2 minutes until warm. Add hummus, fresh greens, tomatoes, cucumber and feta after reheating if preferred to keep crisp.