NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

1 cup cauliflower rice

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

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

0.5 cup diced cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a mixing bowl, toss the diced chicken breast with olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Spread the seasoned chicken onto the prepared baking sheet and roast for 15-18 minutes until the edges are golden and crispy.

• 4

  While the chicken is roasting, lightly steam the cauliflower rice in a pan and then fluff it together with the cooked quinoa.

• 5

  Prepare the dressing by whisking the tahini and lemon juice in a small bowl, adding a tablespoon of warm water as needed to reach a smooth, pourable consistency.

• 6

  Assemble the bowls by placing the cauliflower-quinoa mixture at the base and topping it with the roasted chicken, diced cucumber, and cherry tomatoes.

• 7

  Drizzle the creamy tahini sauce over the top and garnish with fresh parsley before serving.