Ingredients:

  • 60 ml extra virgin olive oil
  • 30 ml fresh lemon juice
  • 10 ml red wine vinegar
  • 1 clove garlic, minced
  • 5 g dried oregano
  • 2 g sea salt
  • 1 g black pepper
  • 450 g chicken breast, diced into 1-inch cubes
  • 5 ml avocado oil
  • 425 g chickpeas, rinsed and drained
  • 150 g English cucumber, diced
  • 150 g cherry tomatoes, halved
  • 40 g red onion, finely diced
  • 60 g feta cheese, crumbled
  • 120 g baby spinach
  • 30 g sliced Kalamata olives
  • 20 g toasted pine nuts

Instructions:

  1. In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper to create the dressing.
  2. Heat a large non-stick skillet over medium-high heat with the avocado oil. Season the diced chicken breast with a pinch of salt and pepper. Sauté for 8–10 minutes until golden-brown and the internal temperature reaches 165°F (74°C). Remove from heat and allow the chicken to cool completely.
  3. Divide the prepared dressing evenly among four 32 oz wide-mouth mason jars (approximately 1.5 to 2 tablespoons per jar).
  4. Layer the hearty ingredients first: distribute the rinsed chickpeas, diced cucumbers, halved cherry tomatoes, and red onion among the jars. These act as a moisture barrier.
  5. Add the cooled chicken, Kalamata olives, crumbled feta cheese, and toasted pine nuts as the middle layer.
  6. Finish by packing the baby spinach or chopped romaine tightly at the top of the jar, ensuring it does not touch the dressing. Seal with an airtight lid and refrigerate for up to five days.