Meal Prep
Four lunches from one sheet pan, with quinoa that still tastes good on Thursday.
Meal Prep
Four lunches from one sheet pan, with quinoa that still tastes good on Thursday.
What you need
1.5 lb boneless skinless chicken thighs · 1 cup dry quinoa, rinsed · 2 cups low-sodium chicken broth · 1 lb sweet potatoes, cut into 3/4-inch cubes · 1 red onion, cut into wedges · 2 tbsp olive oil
Step 1
Heat the oven to 425°F. Toss the sweet potatoes and onion with 1 tablespoon oil and half the salt on a sheet pan. Rub the chicken with the remaining oil, paprika, garlic powder, and salt.
Step 2
Roast the vegetables alone for 8 minutes, then add the chicken to the pan and roast 15 minutes more, until the chicken reaches 170°F and the potato edges are caramelized.
Step 3
Simmer the quinoa in the broth, covered, for 12 minutes — one minute under the package time. Kill the heat and let it steam 5 minutes, then fluff.
Step 4
Whisk the tahini, lemon juice, and warm water until pourable. It will seize before it loosens; keep whisking.
Chef's tip
Sealing warm food traps steam, and steam is what makes day-three lunch soggy. Leave the boxes uncovered for fifteen minutes first.
Full recipe
Ingredients, macros and step-by-step photos on FoodRecette.