NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

1 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp tahini

1 tbsp lemon juice

1 tbsp water

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips and place them in a medium bowl.

• 2

  Add the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to the chicken, tossing well to coat evenly.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the edges are crispy and the chicken is cooked through.

• 5

  While the chicken cooks, whisk together the tahini, lemon juice, and water in a small ramekin until a smooth, pourable dressing forms.

• 6

  Prepare the bowl by placing the mixed greens and cooked quinoa at the base.

• 7

  Arrange the diced cucumber, halved cherry tomatoes, and sliced red onion over the greens.

• 8

  Top the bowl with the warm, crispy shawarma chicken.

• 9

  Drizzle the lemon-tahini sauce over the entire bowl and garnish with freshly chopped parsley.