Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch strips
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups cooked quinoa
  • 4 cups baby spinach
  • 1 cup canned chickpeas, drained and rinsed
  • 1 large English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 0.5 red onion, thinly sliced
  • 0.25 cup fresh parsley, chopped
  • 3 tbsp creamy tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp warm water
  • 1 clove garlic, grated

Instructions:

  1. Whisk 2 tbsp olive oil, 1 tbsp lemon juice, smoked paprika, garlic powder, salt, and pepper in a bowl. Note: This creates a concentrated flavor paste that sticks to the meat.
  2. Toss the chicken strips in the marinade and let them sit for 15-20 minutes at room temperature. Note: Cold meat won't sear as well as room temp meat.
  3. Heat your grill pan over medium high heat until you see the first wisps of smoke.
  4. Pat the chicken strips with a paper towel if they look too wet. You want to hear a loud sizzle the moment they touch the pan.
  5. Cook for 5–6 minutes on the first side without moving them. Note: Moving the meat too early prevents the crust from forming.
  6. Flip and cook for another 5–6 minutes until the internal temperature hits 165°F (74°C).
  7. Move the chicken to a clean plate and let it rest for 5 minutes. This allows the fibers to relax and reabsorb juices.
  8. Whisk the tahini, lemon juice, water, and garlic together until the sauce looks like heavy cream.
  9. Lay down a bed of spinach and quinoa, then nestle the chickpeas and fresh vegetables on top.
  10. Slice the rested chicken, place it on the greens, and drizzle that dressing generously.