Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup canned chickpeas, rinsed and dried
  • 1 cup grape tomatoes, whole
  • 1 cup English cucumber, thick diced
  • 1/2 cup red onion, finely sliced
  • 4 cups chopped Romaine lettuce, bone-dry
  • 1/4 cup sunflower seeds

Instructions:

  1. Prepare the vinaigrette by whisking together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper. Divide the dressing equally into the bottom of four 32oz wide-mouth mason jars (approx. 3 tablespoons per jar).
  2. Season the chicken breasts with smoked paprika, garlic powder, and a pinch of salt. Heat avocado oil in a cast iron skillet over medium-high heat.
  3. Sear the chicken for 10 minutes until the exterior is golden and sizzling. Cook until the internal temperature reaches 165°F (74°C) and the exterior is well-browned. Remove from heat and let rest for 5 minutes.
  4. Dice the rested chicken into bite-sized pieces and allow to cool completely to room temperature. This prevents steam from wilting the vegetables.
  5. Layer the 'moisture barrier' ingredients into the jars on top of the dressing in this order: chickpeas first, followed by grape tomatoes, cucumbers, and red onions.
  6. Add the cooled grilled chicken on top of the onion layer.
  7. Pack the top of the jar tightly with the dry Romaine lettuce and sprinkle with sunflower seeds. Seal the lids tightly and refrigerate for up to 4 days.