NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground turmeric

0.13 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

0.25 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

2 tsp tahini

PREPARATION

• 1

  Whisk 1 tsp olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper in a bowl.

• 2

  Slice the chicken breast into thin strips, toss in the spice marinade, and let it rest for 10 minutes.

• 3

  Heat the remaining 1 tsp olive oil in a large skillet over medium-high heat and sear the chicken until golden and crispy.

• 4

  Steam the cauliflower rice until tender, then fold in the cooked quinoa for a fluffy, high-volume base.

• 5

  Dice the cucumber, tomatoes, and red onion into bite-sized pieces for the fresh salad component.

• 6

  Layer the cauliflower-quinoa base in a bowl, top with the crispy chicken and salad, and finish with a creamy tahini drizzle.