Make Ahead Pesto Chicken, Quinoa & Turkish Salad

This recipe is so healthy and good. I made it for lunch today, we gobbled it up, then Mark and I made another trip to the grocers to make it again for lunches this week. 

For the pesto chicken, in a gallon size ziplock marinate together:

1 lb boneless skinless chicken

2 heaping spoonfuls of pesto sauce (Costco)

olive oil

rice vinegar (Trader Joe's)

Then cook until no longer pink, and fill up the small section of the meal containers.

Make quinoa in a rice cooker or according to package directions using:

2 cups quinoa

4 cups liquid (I prefer chicken stock, but water works)

Fill up large section of the meal containers halfway with quinoa.

And for the Turkish salad, whisk together:

3/4 c olive oil

juice of 2 lemons

2 T sumac (a lemony Middle Eastern spice found at specialty ethnic grocers)

1/4 c pomegranate molasses (also from specialty grocers)

salt & pepper to taste

To the liquid, add:

1 red onion, sliced thin

2 cans garbanzo beans, drained

1 package cherry tomatoes, halved

optional: parsley or mint

Top the quinoa with the Turkish salad. Add feta or goat cheese if desired. Fills approx. 6-7 meal containers.