Za'atar Chicken and Quinoa Bowl with Roasted Cauliflower

Preheat your oven to 425°F. Line two large baking sheets with parchment paper.

Rinse 2 cups of uncooked quinoa thoroughly under cold water in a fine-mesh strainer. In a medium pot, combine the rinsed quinoa with 4 cups of water and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While the quinoa cooks, prepare the cauliflower. Wash 1.5 lbs of raw cauliflower, remove the leaves and core, and cut into 1-inch florets.

Pat dry 3 lbs of raw boneless, skinless chicken thighs with paper towels.

In a large bowl, toss the 3 lbs of chicken thighs with 2 tbsp of olive oil, 2 tbsp of za'atar spice blend, 1.5 tsp of smoked paprika, 1.5 tsp of garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper. Spread the seasoned chicken in a single layer on the first prepared baking sheet.

On the second baking sheet, toss the cauliflower florets with 2 tbsp of olive oil, 0.5 tbsp of za'atar spice blend, 1 tsp of ground sumac, 1/2 tsp of salt, and 1/4 tsp of black pepper, spreading them out evenly in a single layer.

Place both baking sheets in the oven. Roast for 25 to 28 minutes, until the cauliflower is golden brown and tender with crispy edges, and the chicken thighs are cooked through and reach an internal temperature of 165°F. Remove both sheets from the oven and let the chicken rest for 5 minutes.

While the chicken rests, prepare the tahini-lemon dressing. In a small bowl, whisk together 3 tbsp of tahini, the juice of 1.5 lemons (about 4 tbsp), 3 tbsp of water, 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper until smooth and creamy. If the dressing is too thick, add water 1 tsp at a time until it reaches a pourable consistency. Finely chop 1/2 cup of fresh mint leaves.

Slice all 3 lbs of the roasted chicken thighs into bite-sized strips.

Divide and store the batch-cooked components: Place 2 lbs of the sliced cooked chicken (approximately 4 cups) into airtight containers and store in the refrigerator (1 lb for Day 3, 1 lb for Day 5). Measure out 2.5 cups of the cooked quinoa, transfer to an airtight container, and store in the refrigerator for Day 3.

Assemble tonight's dinner for 2 adults: In a large serving bowl, combine the remaining cooked quinoa (approximately 2.5 cups), the remaining 1 lb of sliced cooked chicken, and all of the roasted cauliflower. Drizzle the tahini-lemon dressing over the mixture and toss thoroughly to coat. Fold in the 1/2 cup of chopped fresh mint.

Divide the warm bowl into two serving bowls. Cut the remaining 0.5 lemon into wedges. Serve immediately with lemon wedges on the side and 1/4 tsp of red pepper flakes per bowl for those who want to add extra heat.