Sumac Chicken Meal-Prep Bowls

• 180 g raw chicken breast — Boneless skinless chicken breast, raw
• 130 g — Cooked long-grain brown rice
• 60 g — Canned chickpeas, drained and rinsed
• 90 g, diced — Cucumber with peel
• 80 g, halved — Raw cherry tomatoes
• 12 g (about 2 1/2 tsp) — Tahini from roasted sesame kernels
• 18 g (about 1 1/4 tbsp) — Fresh lemon juice
• 4 g (about 1 tsp) — Extra-virgin olive oil
• 2 g (about 1 tsp) — Ground sumac
• 0.7 g (about 1/2 tsp) — Dried oregano leaves
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Preheat the ovenHeat the oven to 425°F and set out a rimmed sheet pan.425°FLook for: The oven confirms it has reached 425°F.
2. 2Season the chickenTurn the chicken with olive oil, 10 g lemon juice, sumac, oregano, and salt until evenly coated.Look for: The chicken has a thin purple-red coating without dry spice pockets.Safety: Wash hands and sanitize surfaces after handling raw chicken.
3. 3Bake the chickenSpread the chicken on the pan and bake for 18 to 22 minutes.22 min · 165°FLook for: The edges are browned and the thickest point reaches 165°F.Safety: Verify chicken reaches 165°F.
4. 4Rest and sliceMove the chicken to a clean board, rest for 5 minutes, and slice it across the grain.5 minLook for: The chicken holds its juices and slices cleanly.Safety: Use a clean board and knife.
5. 5Make the tahini sauceWhisk the tahini, remaining 8 g lemon juice, and 12 g water until smooth.Look for: The sauce falls from a spoon in a thin ribbon; add a teaspoon of water if too thick.
6. 6Heat the rice and chickpeasHeat the rice and chickpeas with 1 tablespoon water until steaming throughout.165°FLook for: Both reach 165°F with no cold centers.
7. 7Pack the bowlPack the rice and chickpeas with dry cucumber, tomatoes, and sliced chicken, then drizzle all the sauce.Look for: Warm food and crisp vegetables remain in distinct sections.
8. 8Cool before coveringLeave the bowl loosely uncovered for 5 minutes before sealing and refrigerating.5 minLook for: Heavy steam no longer collects under the lid.Safety: Refrigerate within 2 hours.