Combine olive oil blend and lemon juice and package
Package Crema
In a small bowl, combine sour cream, lemon zest, and lemon juice, season with salt and pepper to tasted. Dilute with small amount water as necessary to achieve a drizzling consistency.
Package in a small container.
Package and Prepare Chicken
Cut chicken breast into bite sized cubes
Toss with oil and season with salt, pepper, and za'atar blend.
Package in a sealed package.
Package Spinach
Put in a sealed package.
Package Finish Ingredients
Package small amount of za'tar spice blend for finishing in a package.Add uncut lemon to package for slicing and juicing as finish.
Cook Quinoa
Add chicken stock concentrate and enough water to double the amount of quinoa (e.g. 1 c quinoa -> 2 c chicken stock concentrate water mixture) to a lidded pot.
Stir mixture to combine and bring to a boil over high heat.
Reduce heat, cover, and simmer until liquid is absorbed (10-15 min).
Cook Chicken
Working in batches if necessary, add chicken in a single layer to a heated pan over medium-high heat.
Cook, stirring occasionally, until browned and cooked through, 6-8 minutes.
Finish Quinoa
Add spinach, 2 tbsp butter (optional), and lemon juice to quinoa.
Cook on low heat, stirring, until spinach has wilted, 3-4 minutes.
Turn off heat. Taste and season with salt and pepper.
Serve
Divide quinoa between bowls. Top with chicken. Sprinkle with a pinch of za'atar spice.
Drizzle with sauce. Serve lemon wedges on side for squeezing over if desired.