NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp turmeric

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp minced red onion

1 tbsp tahini

1 tbsp fresh lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

  In a small bowl, whisk together the cumin, coriander, turmeric, garlic powder, sea salt, and black pepper to create the shawarma spice blend.

• 2

  Pat the chicken breast dry with a paper towel and toss with the spice blend until every piece is evenly coated.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until the exterior is crispy and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, prepare the dressing by whisking the tahini and lemon juice in a small ramekin, adding a teaspoon of water at a time until it reaches a smooth, pourable consistency.

• 5

  Assemble the bowls by dividing the cooked quinoa into the base, then top with the sliced crispy chicken, diced cucumber, cherry tomatoes, and red onion.

• 6

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