Meal Prep Chicken and Quinoa Bowls for New Year Reset

Make marinade: Whisk lemon zest, juice, garlic, Dijon, paprika, oregano, 1 tsp salt, ½ tsp pepper, and 3 Tbsp avocado oil. Reserve 2 Tbsp.

Marinate chicken at least 15 minutes (up to 24 hours).

Cook quinoa: Simmer with 3 cups water and ½ tsp salt 15 minutes; fluff and cool.

Roast: On parchment-lined sheet pan, place marinated chicken center, surround with broccoli and peppers, drizzle with remaining oil, salt & pepper. Roast at 425 °F 18 minutes.

Rest chicken 5 minutes, then slice.

Assemble: Into five containers, layer quinoa, spinach, veggies, chicken. Cool, seal, refrigerate up to 5 days.

Dressing: Shake tahini, maple, lemon juice, and warm water to thin; store separately.

Serve: Drizzle 1 Tbsp dressing, sprinkle feta and pepitas if using.