NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp tahini

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp lemon juice

1 tsp extra virgin 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

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Coat the chicken breast evenly with the spice blend and half of the lemon juice.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.

• 4

  While the chicken is cooking, dice the cucumber and red onion, and halve the cherry tomatoes.

• 5

  Whisk the tahini with the remaining lemon juice and a splash of warm water in a small ramekin until the consistency is creamy and pourable.

• 6

  Place the cooked quinoa in the base of a bowl and top with the diced cucumber, tomatoes, and red onion.

• 7

  Slice the cooked chicken into thin strips and arrange them over the grain and vegetable base.

• 8

  Drizzle the creamy tahini dressing over the entire bowl and garnish with freshly chopped parsley.