Persian Spiced Chicken Bowl with Apricot Tahini Sauce

Rinse 1/2 cup quinoa under cold water. Combine with 1 cup water in a small pot, bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Dice 1/4 cup dried apricots into small pieces and roughly chop 1 tbsp pistachios.

Finely dice 1/2 medium red onion and mince 2 garlic cloves.

Chop 2 tbsp each of fresh mint and parsley.

Slice roasted red peppers into thin strips.

Cut chicken thighs into 1-inch pieces. In a bowl, toss with 1 tsp sumac, 1 tsp cumin, 1/2 tsp coriander, 1/4 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp black pepper.

Heat 2 tsp olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes until browned and cooked through.

In the same pan, add the diced red onion and cook for 2-3 minutes until softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Add half of the diced apricots to the pan and cook for 1-2 minutes. Remove from heat.

For the apricot tahini sauce, blend the remaining apricots, 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, 1/4 tsp salt, and 2-3 tbsp water until smooth.

Wilt 1 cup baby spinach by placing it in a colander and pouring the hot, cooked quinoa over it. Stir gently to combine.

To assemble the bowl, place the quinoa-spinach mixture at the bottom, top with the chicken mixture, roasted red pepper strips, and a drizzle of the apricot tahini sauce.

Garnish with the chopped herbs and pistachios.

For meal prep: Divide components into separate containers. Store the sauce separately and reheat the chicken and quinoa mixture before assembling.

To freeze: Allow all components to cool completely, then portion into freezer-safe containers. Freeze sauce separately in ice cube trays. Thaw overnight in refrigerator before reheating.

To reheat: Microwave quinoa and chicken mixture for 2 minutes, stirring halfway through, or reheat in a skillet over medium heat for 4-5 minutes.